Eggplant Ole'

Eggplant and Mexican flavors aren’t a common pairing, but they work. Sliced eggplant gets steamed tender in the microwave, then topped with a fresh mixture of chopped tomatoes, green chilies, cumin, and oregano. A blanket of Monterey Jack melts over the top while it rests.

The microwave actually does a better job than the oven here. Eggplant is a sponge for oil when roasted or fried, soaking up tablespoons of fat before it even starts to cook. Steaming it in the microwave with just two tablespoons of water keeps it low-calorie while getting the flesh perfectly tender in under seven minutes.

Drain the eggplant after steaming. It releases a lot of liquid that would water down the tomato-chili topping if left in the dish.

The cumin and oregano give the topping a warm, earthy flavor that reads unmistakably Southwestern. Green chilies add a mild, smoky heat that won’t overwhelm the eggplant’s delicate flavor. Letting the cheese melt under covered standing heat rather than blasting it in the microwave keeps it stretchy and gooey instead of rubbery.

Kitchen Tips

• Choose a firm eggplant with smooth, shiny skin. Wrinkled or soft spots mean it’s old and will taste bitter.
• Cut slices evenly at ½ inch thick so they cook at the same rate in the microwave.
• Seed the tomatoes before chopping. Excess seeds and juice make the topping watery.
• Let it stand covered for the full 2 to 3 minutes. The residual heat melts the cheese perfectly without overcooking the eggplant.

Variations

• Use pepper jack cheese instead of Monterey Jack for a spicier melt.
• Add sliced black olives and a squeeze of lime juice on top before serving.
• Layer the eggplant and topping in a stack for a more composed, restaurant-style presentation.