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
cn
(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
tb
Chopped cilantro; or to taste. If you hate cilantro leave it out
Salt to taste
INSTRUCTIONS
SALSA FOR EGGPLANT RELLENOS
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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