Tortillas stuffed with eggplant and chile
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Eggplant cubes; 1/2-inch, from one medium eggplant |
| 2 | Garlic cloves; finely chopped | |
| 1 | small | Onion; finely chopped |
| 2 | teaspoons | Chile powder blend; or more; see pantry |
| 1 | tablespoon | Peanut oil |
| ½ | cup | Pecan halves; or other nuts |
| 8 | ounces | Cooked red kidney beans; rinsed and drained |
| ½ | Jalapeno; finely chopped | |
| ¼ | cup | Barbecue sauce; see pantry |
| ½ | 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 | ||
Directions
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@...> on Sep 28, 1998, converted by MM_Buster v2.0l.