| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cajun | Eggplant, Spicy, Wrap | 4 | Servings |
INGREDIENTS
| 4 | c | Eggplant cubes, 1/2-inch |
| from one medium eggplant | ||
| 2 | Garlic cloves, finely | |
| chopped | ||
| 1 | Onion, finely chopped | |
| 2 | t | Chile powder blend, or more |
| see pantry | ||
| 1 | T | 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 | ||
| 6 | mg sodium] |
INSTRUCTIONS
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; 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.
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 595
Calories From Fat: 295
Total Fat: 34.4g
Cholesterol: 41.1mg
Sodium: 1845.7mg
Potassium: 1805.1mg
Carbohydrates: 49.2g
Fiber: 19g
Sugar: 21.4g
Protein: 31.7g