Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 each: 230 calories, 21g fat (4g saturated fat), 8mg cholesterol, 178mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 3g protein.
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!!!
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