Eggplant Mexicano Recipe
- 1/2 cup canola oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 medium eggplant, peeled and cut into 1/2-inch slices
- 2/3 cup salsa, warmed
- 1/2 cup shredded Monterey Jack cheese
- In a small bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. Grill, uncovered, over medium heat for 4 minutes on each side or until tender. Spoon a small amount of salsa into the center of each; sprinkle with cheese. Yield: 6 servings.
Originally published as Eggplant Mexicano in Quick Cooking January/February 2001, p22
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