Eggplant Ole
1 medium eggplant
2 cups seeded tomatoes, chopped
1 4 oz. can chopped green chili's
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/2 cup shredded Monterey Jack
Rinse eggplant and cut off top. Peel, if desired.
Cut crosswise into 1/2 inch slices. Place slices in a 12 x 7 1/2 x 2
inch microwave safe baking dish. Add 2 tbsps. water. Cover with vented
microwave safe plastic wrap. Micro cook on 100 percent power, 5
to 7 minutes or till tender, turning the dish once. Drain.
Combine chopped tomatoes, chili peppers, oregano, cumin, 1/8 tsp. salt,
and 1/8 tsp. 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.
Makes 6 servings.
Calories 65, Fat 3 g, Carbs 6 g, Sodium 153 mg, Fiber 2.7 g.
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