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| Home -> [Eggplant, Microwave, Quick & Easy, Side-dishes, Vegetables] -> [Eggplant ole Recipe] |
Eggplant ole
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eggplant, Microwave, Quick & Easy, Side-dishes, Vegetables |
Rating: |
no rating. |
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Ingredients:
| | 1 ea Medium Eggplant | | | 2 ea Seeded tomatoes, chopped-2 c | | 1
| can | Chopped green chilis (4 oz) | | 1/2
| tbsp | Dried oregano | | 1/4
| tbsp | Ground cumin | | 1/2
| cup | Shredded Monterey Jack |
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Procedures:
| 1 | Rinse eggplant and cut off top. | | 2 | Peel, if desired. | | 3 | Cut crosswise into ?inch slices. | | 4 | Place slices in a 12x7 ½x2 inch microwave safe baking dish. | | 5 | Add 2 t water. | | 6 | Cover with vented microwave safe plastic wrap. | | 7 | Micro cook on 100 percent power (high) 5 to 7 minutes or till tender, turning the dish once. | | 8 | Drain. | | 9 | Combine chopped tomatoes, chili peppers, oregano, cumin, 1/8 t salt, and 1/8 t pepper in a mixing bowl. | | 10 | Pour over eggplant, cook uncovered on high for 1 to 2 minutes or till heated through. | | 11 | Sprinkle with cheese. | | 12 | Let stand, covered, for 2 to 3 minutes to melt the cheese. | | 13 | Each serving: 65 calories, 4g protein, 6g carbohydrate, 3g fat, 0mg cholesterol, 153mg sodium |
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