Eggplant Mexicano

Quick look

  • prep 5 min    cook 10 min
  • serves 6



  • 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

    How to make it  15 minutes

  • 1

    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.

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.