Eggplant Ole'
Yield
6 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 2 | each |
tomatoes
seeded, chopped |
|
| 1 | can |
green chili peppers
chopped |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
cumin
ground |
|
| ½ | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 2 | each |
tomatoes
seeded, chopped |
|
| 1 | can |
green chili peppers
chopped |
*
|
| 2.5 | ml |
oregano
dried |
|
| 1.3 | ml |
cumin
ground |
|
| 118 | ml |
monterey jack cheese
shredded |
|
Directions
Rinse eggplant and cut off top.
Peel, if desired.
Cut crosswise into ½ inch slices.
Place slices in a 12x7 inch microwave safe baking dish .
Add 2 tablespoon water. Cover with vented microwave safe plastic wrap.
Micro cook on 100 percent power (high) 5 to 7 minutes or until tender, turning the dish once.
Drain.
Combine chopped tomatoes, chili peppers, oregano, cumin, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a mixing bowl.
Pour over eggplant, cook uncovered on high for 1 to 2 minutes or until heated through.
Sprinkle with cheese.
Let stand, covered, for 2 to 3 minutes to melt the cheese.
