| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | California | Grilling, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lg | Eggplant; cut into thick slices |
| Olive oil; for brushing | ||
| 2 | ts | Ground cumin |
| Salt and pepper | ||
| 12 | oz | Monterey Jack cheese OR other white cheese |
| Salsa; to serve |
INSTRUCTIONS
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@wizard.ucr.edu> 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@wizard.ucr.edu> on May 16, 1998
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