| 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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