BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

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Eggplant Mexicano

1/2 C canola oil

1 t garlic powder

1 t oregano

1 eggplant, peeled and sliced into 1/2-inch rounds

2/3 C salsa, warmed

1/2 C Monterey Jack cheese

 

In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. Grill uncovered over medium heat for 4 minutes per side or until tender. To serve, spoon a small amount of salsa onto the center of each eggplant round and top with a sprinkle of cheese.

NOTE: We also tried topped the eggplant rounds with warmed marinara sauce and mozzarella cheese for our made-up version of Eggplant Italiano!