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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Chinese Vegetable 6 Servings

INGREDIENTS

1 Eggplant sliced into 6 thick
slices
3/4 c Bread Crumbs, Extra sour
sourdough works best..
gives a cheezy flavor
1 Egg substitute
3/4 c Nonfat milk
3 California Green Chilies
roasted and pealed or one
small can 4 oz
Salsa, Recipe below or your
favorite chile relleno
sauce
Fat free cheese, Optional
2 14-oz Hominy
4 c Diced tomatoes, or 3 cups
canned.. works but not
quite as well
1/2 Onion
Chilis, 1-2 California
Chilis roasted and pealed
if you can find them
canned if not 1 – 2
Japaleno chilis if you
like extra fire.
1 T Chopped cilantro, or to
taste. If you hate
cilantro leave it out
Salt to taste

INSTRUCTIONS

From: "Tina D. Bell" <tdbell@altair.csustan.edu>  Date: Wed, 3 Jul 1996
22:32:16 -0700 (PDT) From: Barb Beck  <barb@rr.ualberta.ca>  I got
these recipes from this web site: Linkname: Gourmet World Light
Variations URL: http://www.gourmetworld.com/gwlitevr.htm  This is an
attempt to capture some of the flavor of chile rellenos  without any of
the grease. While making eggplant parmasan I suddenly  had the stupid
idea of stuffing the things with chiles and possibly  some low fat
cheese. Well it worked and my husband loves the dish.  There are three
things in this dish which must be adjusted to your  own tastes, the
salt, chile, and cilantro( fresh corriander, chinese  parsley). I love
cilantro, my husband is not too fond of it. The  recipe calls for less
than I prefer but I serve some chopped on the  side. Fresh roasted
pealed chilies are always better than canned but  where I live are not
often found. Canned hominy was always called  teeth in this house. The
California chilis I refer to are sometimes  called Anaheim Chiles.
Salt eggplant and drain about 30 minutes. While draining cut deep
pockets in the side of each piece and if you have a fat free cheese
that is edible available put about 1/2 oz in each pocket. I like mine
without the cheese. Then, stuff about half a pepper in each pocket.
Remember to remove the pepper seeds if you like your peppers on the
mild side. Wisk the egg substitute and milk. Dip each eggplant slice
first in the milk mixture, then in flour, back into the milk mixture
and finally into the bread crumbs.  Place on nonstick cookie tray and
bake until the eggplant is very soft (about 30 minutes at 350  degrees)
Dump the hominy and its liquid into a pot and boil while the  eggplant
is cooking. This step is optional but it softens the hominy  and I
prefer it that way. When the eggplant is done drain the hominy  and
dump it on a platter, arrange the eggplant on top. Top with  heated
salsa (below) and garnish with chopped green onions or  cilantro. I
like fat free sour cream with these thimgs, hubby prefers  them
without.  Salsa for Eggplant Rellenos: Put everything in a food
processor and  whirl it for a minute. Then put into pot, bring to a
boil and simmer  for about 5 minutes. Serve hot.  Digest
eat-lf.v096.n088  From the EAT-LF recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 58.3mg
Sodium: 992.2mg
Potassium: 589.3mg
Carbohydrates: 29.3g
Fiber: 4.8g
Sugar: 11.1g
Protein: 18.5g


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