Eggplant Poblano Recipes

ROASTED EGGPLANT AND POBLANO DIP

Steps:

• Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
• Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
• Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
• Place charred peppers in a bowl covered with plastic wrap and allow to rest.
• Remove the roasted garlic from the skins and set aside.
• when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
• remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
• Put the flesh into a colander or sieve to allow some of the moisture to drain.
• Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.

EGGPLANT WRAPS

Steps:

• Heat oven to 350 degrees. In a small bowl, combine oil and dried herbs. Lightly brush each eggplant slice on both sides with herbed oil.
• Place a large skillet over medium-high heat. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit. Fry each side until golden brown and softened, about 3 minutes per side. Transfer cooked eggplant to a plate, and repeat with remaining slices.
• Rinse spinach in cold water, and place the wet leaves in a dry medium saucepan. Cover and cook over medium heat until just wilted, about 3 minutes. Drain well.
• Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is completely covered. Place on a large nonstick baking sheet. Repeat to make 16 wraps, placed side by side. Season with salt and pepper to taste. Bake until cheese has melted, about 15 minutes. Serve hot.

EGGPLANT POBLANO RECIPE

Steps:

• Cut the eggplants lengthwise into 4 pieces, then chop into 2 inch pieces. Rinse the eggplants, drain in a colander, pat dry with paper towels, and place in a large bowl. Sprinkle the eggplants with salt and turmeric to taste. Heat oil in a wok or a large heavy-bottomed pan. Add the red chiles, cook until they turn brown, and then remove chiles from pan. Add the onions and cook a few minutes, then add the poblano peppers and garlic, frying until the onion is slightly brown and the peppers are staring to brown. Add the eggplant and cook a few minutes, then add the garlic and cook about 1 minute. Add the tomato puree, and toss vegetables to coat. Cover and cook until eggplant is almost done. Uncover, add salt and soy sauce and cook at high for a few minutes. Garnish with green onions.