Grilled Eggplant and Chips

3/4 cup picante sauce
1/4 cup prepared italian salad dressing
1 medium eggplant (about 1 pound), sliced 1/2 inch thick
1 medium onion, thickly sliced (about 3/4 cup)
1 tablespoon chopped fresh cilantro
1/8 teaspoon garlic powder or 1 clove garlic, minced

1. Mix picante sauce and dressing.

2. Place eggplant and onion on lightly oiled grill rack over medium-hot coals. Grill uncovered 15 minutes or until vegetables are tender, turning and brushing often with picante sauce mixture. Chop eggplant and onion.

3. In medium bowl mix remaining picante sauce mixture, cilantro and garlic powder. Add eggplant and onion and toss until evenly coated. Serve with tortilla chips for dipping.

Broiled Eggplant and Chips: Prepare as in step 1. In step 2 place eggplant and onion on rack in broiler pan. Broil 4 inches from heat 15 minutes or until vegetables are tender, turning and brushing often with picante sauce mixture. Chop eggplant and onion. Proceed as in step 3.



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