Ingredients: |
Ingredients: Vegetables Ingredients:
1 tablespoon olive oil
2 tablespoons butter
1 eggplant, diced
1 yellow onion, diced
2 fresh tomatoes, diced
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
Biscuits Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons cold butter
½ cup shredded cheddar cheese
1 teaspoon Italian seasoning
⅔ cup milk
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Directions: |
Directions:Prepare:
1. Wash, dry, and prepare all ingredients as listed.
2. Preheat oven to 400ºF.
3. Lightly grease an 8x8 baking dish with cooking spray and set aside.
Make the Vegetables:
1. Heat olive oil and butter in a large skillet.
2. Add eggplant, onion and tomatoes; cook over medium-high heat for 10 minutes, stirring occasionally, until eggplant is tender.
3. Add garlic, salt, & pepper and cook for 5 minutes, stirring occasionally.
4. Transfer the mixture to the previously prepared baking dish and set aside.
Make the Biscuits:
1. In a small mixing bowl, whisk flour, baking powder and salt.
2. Transfer mixture to food processor.
3. Cut butter into ½ inch cubes.
4. Add butter to food processor and pulse until mixture resembles coarse crumbs.
5. Add cheese and Italian Seasoning and pulse 2-3 times until just combined.
6. Add milk and stir by hand until just moistened.
7. Drop by rounded spoonfuls over the eggplant-mixture.
Bake the Cobbler:
1. Bake for 30 minutes, or until biscuits are golden brown and filling is bubbly.
2. Remove from oven and let stand for 5 minutes.
3. Serve! |
This recipe for Vegetable Cobbler with Cheddar Biscuits is from