Name: Tortillas Stuffed with Eggplant And Chile
Ingredients: 4 c Eggplant cubes; 1/2-inch, from one medium eggplant; 2 Garlic cloves; finely chopped; 1 sm Onion; finely chopped; 2 ts Chile powder blend; or more; see pantry; 1 tb Peanut oil; 1/2 c Pecan halves; or other nuts; 8 oz Cooked red kidney beans; rinsed and drained; 1/2 Jalapeno; finely chopped; 1/4 c Barbecue sauce; see pantry; 1/2 Lime; juiced; Water; as needed; Chopped fresh cilantro; to taste; 8 Flour tortillas; warmed; Lowfat grated monterey jack cheese; Shredded lettuce; Chopped fresh tomatoes; Chopped green onions; Salsa; Avocado; Sour cream; and/or; Plain yogurt

This is a reading age – and as books are cheap, largely read, and easily procurable, the press has come to embrace a wider circle and to possess a greater influence on the public mind than any other medium of communication. The Christian press has spread itself in all directions, and exercises an influence scarcely inferior to that of the pulpit. Works, therefore, written by gracious men, whether living or dead, may be viewed as exercising a ministry of their own, running, as it were, parallel to that of the pulpit, and in harmony with it – but possessing the advantage of penetrating into places, and speaking on occasions where the voice of the living preacher cannot come, as well as of being accessible at all times, lying silently and unobtrusively on the table or the bookshelf, ready to be taken up or laid down at pleasure – and, if we have well chosen them, our trustiest friends and wisest counselors, who will always tell us the truth without fear and without flattery.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy	Cajun	Eggplant, Wrap, Spicy	4	servings

INGREDIENTS

4	c	Eggplant cubes; 1/2-inch, from one medium eggplant
2		Garlic cloves; finely chopped
1	sm	Onion; finely chopped
2	ts	Chile powder blend; or more; see pantry
1	tb	Peanut oil
1/2	c	Pecan halves; or other nuts
8	oz	Cooked red kidney beans; rinsed and drained
1/2		Jalapeno; finely chopped
1/4	c	Barbecue sauce; see pantry
1/2		Lime; juiced
		Water; as needed
		Chopped fresh cilantro; to taste
8		Flour tortillas; warmed
		Lowfat grated monterey jack cheese
		Shredded lettuce
		Chopped fresh tomatoes
		Chopped green onions
		Salsa
		Avocado
		Sour cream; and/or
		Plain yogurt

INSTRUCTIONS

OPTIONAL GARNISHES
PANTRY: Use a cajun, creole or other blend of chile powders. Tested with
Cre-ole Blend (see recipe) and ancho chile powder. Use a barbecue sauce
that is not too sweet. Tested with a Jalapeno Texas Style BBQ.
Preheat oven to 350F. Toss eggplant, garlic, and onion in the chile powders
and oil. Spread on a nonstick cookie sheet and bake in the oven for 15
minutes. Alternatively, fry gently in a skillet until lightly browned on
all sides (5 to 10 minutes). Remove. See tip.
Meanwhile, pan roast or warm the pecan halves in a skillet or wok over
moderate-low heat. Remove when aromatic. Roughly chop.
Combining: In the skillet or wok over moderate-low flame, heat the beans
and jalapeno. Add the barbecue sauce; toss to coat. Add the roasted
vegetables and nuts. Toss to coat and add lime juice and water to make a
sauce. Turn off the heat. Stir in the cilantro.
To serve, place some of the eggplant mixture off set to one side of the
center of a warm tortilla, top with desired garnishes. Fold, rolling. Serve
open at both ends or make a pocket fold. Work quickly. As the tortilla
cools, it stiffens.
[PER SERVING: 423 cals, 14g total fat (30%cff); 63g carbs; 10g fiber; 616mg
sodium]
Tip: Wrap tortilla in foil and warm, using the oven's stored heat.
NOTES : A Spicy Eggplant Wrap.  We enhaled this. Create a salad with the
garnishes, top with a salsa verde. Expand upon this idea to make
variations. Ginger-Sesame seasonings instead of Tex-Mex Chile and Cilantro.
Instead of BBQ, use some canned soup to sauce the filling: chicken-rice;
cheddar-broccoli; black-bean; lentil-spinach. --Tested by Pat and Bob
Hanneman 9/98
Recipe by: Adapted from Rosemary Moon's Egglant Cookbook (1998)
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 28,
1998, converted by MM_Buster v2.0l.

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