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Prep Time: 15 Minutes Cook Time: 32 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Slices of eggplant are sprinkled with chili powder, baked, then topped with slices of red onion, tomato, avocado and pepper-jack cheese and broiled to melt the cheese. This makes a great side dish with a Southwestern-style dinner. Also great for appetizers. I'm even thinking this would be great for breakfast with a fried egg! I wonder if it would stay on top of the stack? Adapted from Better Homes & Gardens magazine. Ingredients:
4 slices from one large eggplants (1/2-inch) |
2 tablespoons olive oil |
1/2 teaspoon chili powder |
4 slices red onions |
4 tomatoes, slices |
1 avocado, peeled and cut into 8 slices |
4 slices monterey jack pepper cheese |
sour cream (to garnish) |
cilantro (to garnish) |
Directions:
1. Brush both sides of each eggplant slice with the olive oil.
2. Place on a baking sheet.
3. Sprinkle the top side of each slice with chili powder.
4. Bake at 350 degrees about 30 minutes, or until tender.
5. Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.
6. Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!
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