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.

SAUTéED EGGPLANT

Steps:

• Peel the eggplant if you like. If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
• Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat. Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
• Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds. Garnish with some more parsley and serve hot, warm, or at room temperature.
• Stewed Eggplant with Tomatoes (France)
• This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
• Crunchy Eggplant
• In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580). Cook for about a minute, until they begin to brown, then add the garlic.
• Basic Sautéed Eggplant, Indian Style
• In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapeños. Cook until the onion softens, then add the eggplant and proceed. In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
• Eggplant with Peppers and Yogurt (Middle East)
• In step 2, cook 2 bell peppers-red, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into strips-with the eggplant, until tender. In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper. Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
• Eggplant with Pine Nuts (Italy)
• Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.

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.

EGGPLANT PARMESAN FOR THE SLOW COOKER

Steps:

• Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
• Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
• Mix seasoned bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
• Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.