Provided by Campbell's Kitchen
MIX picante sauce and dressing.
PLACE eggplant and onion on lightly oiled grill rack over medium-hot coals. Grill uncovered 15 min. or until vegetables are tender, turning and brushing often with picante sauce mixture. Chop eggplant and onion.
MIX remaining picante sauce mixture, cilantro and garlic powder in medium bowl. Add eggplant and onion and toss until evenly coated. Serve with tortilla chips for dipping. Makes 2 cups.
This recipe has been added to the following public cookbooks:
Summer Vegetables
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Plagued by the age-old question "What's for dinner"? We've got a recipe for every night of the week.
© 2008 AOL, LLC All Rights Reserved
AOL Food Beta