Grilled Eggplant Slices with Cumin, Melted Cheese and Salsa

Title:
Grilled Eggplant Slices with Cumin, Melted Cheese and Salsa

Yield:
4 Servings

Categories:
Grilling,
Vegetables




Ingredients:





     1 lg Eggplant; cut into thick


          -slices


          Olive oil; for brushing


     2 ts Ground cumin


          Salt and pepper


    12 oz Monterey Jack cheese OR


          -other white cheese


          Salsa; to serve






 Brush eggplant slices on each side with the oil then sprinkle with cumin,


 salt and pepper.


 


 Grill over a barbecue, laying them on a piece of foil on the rack to keep


 them from falling through and also to keep them moist.


 


 When tender and lightly browned, top each with a slice of cheese and return


 to the heat until the cheese melts. Serve immediately, garnished with fresh


 salsa.


 


 VARIATION: Prepare eggplant under a hot broiler.


 


 Leftovers: make a sandwich with refried beans, eggplant and salsa. Heat


 through and serve.


 


 Notes: *REF: THE FLAVOR OF CALIFORNIA: Fresh Vegetarian Cuisine from the


 Golden State, By Marlena Spieler (Harper Collins, 1992)


 


 Sent by "Pat Hanneman" 
on Fri, 08 May 1998 and


 converted by MC_Buster.


 


 Recipe by: Flavor of California, by Marlene Spieler*


 


 Posted to MC-Recipe Digest by Kitpath 
on May 16,


 1998