Eggplant ole` (kxmt69b)
Yield: 6 Servings
Ingredients:
- 1 ea Medium Eggplant
- 2 ea Seeded tomatoes chopped-2 c
- 1 cn Chopped green chilis (4 oz)
- 1/2 ts Dried oregano
- 1/4 ts Ground cumin
- 1/2 c Shredded Monterey Jack
Instructions:
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.
