Donna's Grilled Eggplant Steaks with Fresh Mexican Mole Sauce and Gary's Simple Grilled Mexi-Cod

17 January 2016:  While Gary made this deliciously simple cod on the grill (and grilled the eggplant), I prepared my shortcut mole sauce.  In no time, we had a satisfying Mexican fiesta right at home!  If you try these recipes, you can too.  Ole!  Donna:

Donna's Grilled Eggplant Steaks with Fresh Mexican Mole Sauce

Ingredients:

For Eggplant Steaks:

1-1/2 pounds eggplant, peeled and sliced lengthwise into 6 slices

1/2 cup balsamic vinaigrette 

Salt and pepper to taste

Toasted sesame seeds

For Fresh Mexican Mole Sauce:

1 cup fresh salsa, medium

1/2 teaspoon cinnamon 

1/2 teaspoon salt

1/4 teaspoon chipotle chile powder

1/4 cup mini chocolate chips

1 Tablespoon natural peanut butter

Method:

Coat eggplant steaks with vinaigrette and season with salt and pepper.  Allow to marinate for 30 minutes to 1 hour.  Preheat grill to 400 degrees F.  Grill steaks for 5 - 6 minutes per side.

Mix together first 4 ingredients in small bowl.  Place chocolate chips in microwave-safe bowl or glass measuring cup and heat form1 minute.  Add peanut butter and heat for 30 more seconds.  Stir together and add to spiced salsa mixture to finish mole sauce.

Top each steak with mole sauce and sprinkle with sesame seeds, serving immediately.

Serves 6.

Gary's Simple Grilled Mexi-Cod

Ingredients:

1 pound cod fillet

3/4 cup peach and mango salsa, medium

Salt and pepper if desired

Method:

Place cod on aluminum foil formed into boat shape that has been sprayed with cooking spray.  Top with salsa (and seasonings, if desired).  Place on grill that has been preheated to 400 degrees F and grill for 15 - 20 minutes until fish is cooked through and flakes easily.

Serves 2.

Copyright 2016.