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.

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