1 lg eggplant
½ cup corn (fresh, canned or frozen)
1 lg tomato, seeded and cut into small cubes
½ cup black beans
1 cup cheddar and Monterey Jack cheese, shredded
1 tbsp olive oil, brushing
salt and pepper, to taste
handful fresh cilantro


Pre-heat the oven to 375F degrees.
Slice the eggplant to ½ 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
Author: Silvia Ribas

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