Hatch Chile-Verde Eggplant Casserole -

Hatch Chile-Verde Eggplant Casserole

Discover the vibrant flavors of the Southwest with our Hatch Chile-Verde Eggplant Casserole! This delicious dish layers tender eggplant, roasted Hatch chiles, and a creamy cheese topping, making it perfect for any gathering. It’s not only packed with flavor but also caters to vegetarian diets. Enjoy the health benefits of eggplant while indulging in the rich tastes of Southwestern cuisine. Dive into this culinary adventure and impress your family and friends!

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Ingredients

2 medium eggplants, sliced into 1/4-inch rounds

Salt, for salting eggplant

3 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups hatch chiles, roasted, peeled, and chopped (or use canned green chiles)

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 cup low-sodium vegetable broth

1 cup sour cream (or Greek yogurt)

2 cups shredded Monterey Jack cheese

1 cup cornmeal or breadcrumbs (for topping)

Fresh cilantro or parsley, for garnish

Instructions

Prepare the Eggplant: Generously sprinkle salt over the eggplant slices and arrange them in a colander. Allow to rest for about 30 minutes. This process helps draw out moisture and reduces bitterness. After the time has elapsed, rinse the eggplant slices under cold water and pat them dry thoroughly with paper towels.

Sauté the Vegetables: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until it turns translucent. Then, add the minced garlic and cook for another 1-2 minutes, stirring frequently until fragrant.

Combine the Filling: Add the chopped hatch chiles and drained diced tomatoes to the skillet. Stir in the ground cumin, smoked paprika, dried oregano, and vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, while stirring occasionally, to ensure all the flavors meld together beautifully.

Layer the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish (or a dish of similar size) with olive oil. Spread a thin layer of the hatch chile mixture on the bottom of the dish. Then, layer half of the eggplant slices over the mixture, followed by half of the remaining hatch chile mixture and half of the sour cream. Top this layer with 1 cup of the shredded Monterey Jack cheese. Repeat the layering process, finishing with the last remaining cheese on top.

Add Topping: In a small bowl, combine the cornmeal or breadcrumbs with a drizzle of olive oil. Mix well, then sprinkle this mixture evenly over the top layer of cheese for an added crunch.

Bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese bubbles and turns golden brown.

Let it Rest: After baking, carefully remove the casserole from the oven and allow it to rest for about 10 minutes. This step helps the casserole to set, making it easier to slice and serve.

Serve: Before serving, garnish the casserole with fresh cilantro or parsley for a pop of color. Slice into squares and serve hot. Enjoy the delightful flavors!

Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8