Eggplant Ole` (kxmt69b) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: Medium Eggplant,
2 each: Seeded tomatoes, chopped-2 c
1 can: Chopped green chilis, 4 oz
1/2 tsp: Dried oregano,
1/4 tsp: Ground cumin,
1/2 cup: Shredded Monterey Jack,
Directions:
Rinse eggplant and cut off top. Peel, if desired.
Cut crosswise into 1/2 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, 1/8 t salt,
and 1/8 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.
Source from luhu.jp
Cut crosswise into 1/2 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, 1/8 t salt,
and 1/8 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.
Source from luhu.jp