- 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.
Reviews for Eggplant Mexicano
"My husband and I (and many friends) LOVE this recipe! What I've done is after my husband grills the eggplant, he brings them in to me, I add a spoonful of salsa, top with fiesta cheese and bake in the oven until the cheese melts - it's a meal all by itself!! Just FANTASTIC!!!"