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EGGPLANT FAJITAS

1 medium eggplant, peeled and sliced lengthwise 1/4 inch thick
1 tablespoon corn or olive oil
1 teaspoon oregano
1/2 teaspoon salt

2 teaspoons corn or olive oil
1 small Spanish onion, chopped
2 serrano chillies or 1 jalapeno chili, coarsely chopped
1 small green bell pepper, chopped
1 tomato, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt

6 flour tortillas
1/4 cup prepared salsa

Brush the eggplant slices with oil, sprinkle with oregano and salt.
Let sit 20 minutes at room temperature.

Prepare a gas or charcoal grill to medium heat. Grill the eggplant
3 to 4 minutes on each side. Or preheat an oven broiler element.
The eggplant can be broiled approximately 2 inches from heating
element 5 to 7 minutes per side.

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