Ingredients

The following ingredients have 3 Servings
  • 1 lg eggplant
  • 1/2 cup corn (fresh, canned or frozen)
  • 1 lg tomato (seeded and cut into small cubes)
  • 1/2 cup black beans
  • 1 cup cheddar and Monterey Jack cheese (shredded)
  • 1 tbsp olive oil (brushing)
  • salt and pepper (to taste)
  • handful fresh cilantro

Instruction

  • Pre-heat the oven to 375F degrees.
  • Slice the eggplant to 1/2 inch thick (or desired thickness). Brush both sides of the eggplant slices with olive oil and cook on a stove top cast iron grill pan for about 3 minutes each side.
  • Meanwhile in a small glass bowl, add the corn, tomato, beans, cilantro and season with salt and pepper, to taste. Mix to combine.
  • Remove the cast iron grill pan from the stove top. Spoon some of the corn and bean mix onto each eggplant slice. Top with shredded cheese and bake for 5-7 minutes or until the cheese is melted.
  • Garnish with fresh cilantro. Serve with avocado and lime