Grilled eggplant slices with cumin, melted cheese and salsa

4 Servings

Ingredients

Quantity Ingredient
1 large Eggplant; cut into thick slices
Olive oil; for brushing
2 teaspoons Ground cumin
Salt and pepper
12 ounces Monterey Jack cheese OR other white cheese
Salsa; to serve

Directions

Brush eggplant slices on each side with the oil then sprinkle with cumin, salt and pepper.

Grill over a barbecue, laying them on a piece of foil on the rack to keep them from falling through and also to keep them moist.

When tender and lightly browned, top each with a slice of cheese and return to the heat until the cheese melts. Serve immediately, garnished with fresh salsa.

VARIATION: Prepare eggplant under a hot broiler.

Leftovers: make a sandwich with refried beans, eggplant and salsa. Heat through and serve.

Notes: *REF: THE FLAVOR OF CALIFORNIA: Fresh Vegetarian Cuisine from the Golden State, By Marlena Spieler (Harper Collins, 1992) Sent by "Pat Hanneman" <phannema@...> on Fri, 08 May 1998 and converted by MC_Buster.

Recipe by: Flavor of California, by Marlene Spieler* Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 16, 1998

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