Eggplant ole` (kxmt69b)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Medium Eggplant |
| 2 | eaches | Seeded tomatoes, chopped-2 c |
| 1 | can | Chopped green chilis (4 oz) |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Ground cumin |
| ½ | cup | Shredded Monterey Jack |
Directions
Rinse eggplant and cut off top. Peel, if desired.
Cut crosswise into ½ inch slices. Place slices in a 12x7 1/2x2 inch microwave safe baking dish. Add 2 T water. Cover with vented microwave safe plastic wrap. Micro cook on 100 percent power (high) 5 to 7 minutes or till tender, turning the dish once. Drain.
Combine chopped tomatoes, chili peppers, oregano, cumin, ⅛ t salt, and ⅛ t pepper in a mixing bowl.
Pour over eggplant, cook uncovered on high for 1 to 2 minutes or till heated through. Sprinkle with cheese.
Let stand, covered, for 2 to 3 minutes to melt the cheese. Each Serving: 65 calories, 4g Protein, 6g Carbohydrate, 3g Fat, 0mg Cholesterol, 153mg Sodium.