Eggplant Ole' - 2 Recipe - Cooking Index
Eggplant Ole' - 2 Recipe - Cooking Index
| 1 | Eggplant (medium) | |
| 2 | Seeded tomatoes - chopped-2 c | |
| 1 | Chopped green chilis - (4 oz) | |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1/2 cup | 118ml | Shredded monterey jack |
Rinse eggplant and cut off top. Peel, if desired.
Cut crosswise into 1/2 inch slices. Place slices in a 12x7 1/2x2 inch microwave safe baking dish. Add 2 T water. Cover with vented microwave safe plastic wrap. Micro cook on 100 percent power (high) 5 to 7 minutes or till tender, turning the dish once. Drain.
Combine chopped tomatoes, chili peppers, oregano, cumin, 1/8 t salt, and 1/8 t pepper in a mixing bowl. Pour over eggplant, cook uncovered on high for 1 to 2 minutes or till heated through. Sprinkle with cheese. Let stand, covered, for 2 to 3 minutes to melt the cheese.
Source:
The Meatless Gourmet (Bobbie Hinman)
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