Name: Grilled Eggplant Slices with Cumin, Melted Cheese and Salsa
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

Anything that springs from self, however small it may be, is sin. Self-energy or self-complacency in service is sin. Self-pity in trials or difficulties, self-seeking in business or Christian work, self-indulgence in one's spare time, sensitiveness, touchiness, resentment and self-defense when we are hurt or injured by others, self-consciousness, reserve, worry, fear, all spring from self and all are sin.

Roy Hession

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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