"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Eggplant Mexicano Recipe

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This recipe for Eggplant Mexicano, by , is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

 

 

 

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