Eggplant Mexicano

Salsa gives fun flavor to eggplant slices in this speedy dish.

[quicklook-recipe prep_time=”5 min” cook_time=”10 min” serves=”6″ details=”” ]

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[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1/2 cup vegetable 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

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”15 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a 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. To serve, spoon a small amount of salsa into the center of each; sprinkle with cheese.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest