Tortillas Stuffed With Eggplant And Chile
| 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.
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Nutrition (calculated from recipe ingredients)
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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