Grilled Eggplant Mexicano - cooking recipe

Ingredients

1/2 c vegetable oil
1 t garlic powder
1 t dried oregano
1 medium eggplant, peeled and cut into 1/2 inch slices
2/3 cup salsa, warmed
1/2 c Monterey Jack cheese, shredded

Preparation

In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant slices.
Grill, uncovered, over indirect medium heat for 2 minutes on each side or until tender. To serve, spoon a small amount of salsa onto the center of each slice; sprinkle with cheese.
Serves 6.