| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
California |
Grilling, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant, cut into thick |
|
|
slices |
|
|
Olive oil, for brushing |
| 2 |
t |
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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