Go Back
The Hatch Chile-Verde Eggplant Casserole is a delightful dish that marries the robust flavors of the Southwest with the comforting essence of a classic casserole. This recipe embodies everything that is appealing about a hearty, home-cooked meal: it’s rich in taste, visually stimulating, and packed with nutritious ingredients. The star of this dish, the Hatch chile, brings a unique depth of flavor that elevates the casserole from ordinary to extraordinary, making it a perfect choice for family dinners or gatherings with friends.

Hatch Chile-Verde Eggplant Casserole

Discover the deliciousness of Hatch Chile-Verde Eggplant Casserole, a culinary gem that combines the vibrant flavors of the Southwest with comforting layers of eggplant and cheese. This dish highlights the unique taste of seasonal Hatch chiles, paired with nutritious ingredients for a wholesome family meal. Packed with fiber and essential vitamins, this flavorful casserole not only nourishes but also satisfies, making it a perfect choice for gatherings or cozy dinners at home.
Print Recipe Pin Recipe

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 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: Sprinkle salt over the eggplant slices and place them in a colander. Allow the eggplant to sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Combine the Filling: Stir in the chopped hatch chiles, drained diced tomatoes, cumin, smoked paprika, oregano, and vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally to combine flavors.

        Layer the Casserole: Preheat your oven to 375°F (190°C). Grease a 9x13 inch (or similar size) baking dish. Spread a thin layer of the hatch chile mixture at the bottom of the dish. Layer half of the eggplant slices on top, followed by half of the remaining hatch chile mixture, and half of the sour cream. Sprinkle with one cup of shredded Monterey Jack cheese. Repeat the layers, finishing with the remaining cheese on top.

          Add Topping: In a small bowl, mix cornmeal or breadcrumbs with a drizzle of olive oil and sprinkle it over the top of the cheese layer for added crunch.

            Bake: Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.

              Let it Rest: Remove the casserole from the oven and let it rest for 10 minutes. This will help it set and make it easier to serve.

                Serve: Garnish with fresh cilantro or parsley before slicing into squares and serving hot. Enjoy!

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