[recipe] Eggplant Mexicano

[Guest guest]

This is really good, and very easy. Hold the cheese

and it is deliciously vegan as well.

 

Eggplant Mexicano

 

1/2 cup olive oil

1 tsp garlic powder

1 tsp dried oregano

1 medium eggplant, sliced in rounds

2/3 cup salsa, warmed

1/2 cup shredded Monterey Jack cheese

 

In a bowl, combine the oil, garlic powder and oregano; brush

over both sides of the eggplant slices. Grill, uncovered, over

indirect medium heat for 2 minutes on each side or until tender,

or fry in a pan on your stove. To serve, spoon a small amount

of salsa into the center of each round; sprinkle with cheese.

Yield: 6 servings

 

~ feral ~

 

You are really one note in the Cosmic Music, harmonizing

with other notes to form a grand symphony.

~ Vernon Howard