Eggplant Mexicano

Name: Eggplant Mexicano
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 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

Salsa gives fun flavor to eggplant slices in this speedy dish from Alyce de Roos of Corunna, Ontario. "We had an overabundance of eggplant some years ago when this recipe caught my eye," she recalls. "My husband and I think it's delicious."

Ingredients

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

Directions

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.

Nutrition Facts

1 each: 230 calories, 21g fat (4g saturated fat), 8mg cholesterol, 178mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 3g protein.

Originally published as Eggplant Mexicano in Quick Cooking January/February 2001

Reviews

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MamaTricia

Aug 26, 2016

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!!!