| 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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