Date: Fri, 17 Nov 1995 11:10:00 -0700
From: Barb Beck (firstname.lastname@example.org)
This is an attempt to capture some of the flavor of chile rellenos without
any of the grease. While making eggplant parmasan I suddenly had the
stupid idea of stuffing the things with chiles and possibly some low fat
cheese. Well it worked and my husband loves the dish. There are three
things in this dish which must be adjusted to your own tastes, the salt,
chile, and cilantro( fresh corriander, chinese parsley). I love cilantro,
my husband is not too fond of it. The recipe calls for less than I
prefer but I serve some chopped on the side. Fresh roasted pealed
chilies are always better than canned but where I live are not often
found. Canned hominy was always called teeth in this house. The California
chilis I refer to are sometimes called Anaheim Chiles.
Eggplant Rellenos And Teeth:
1 Eggplant sliced into 6 thick slices
3/4 Cup Bread Crumbs (Extra sour sourdough works best.. gives a cheezy flavor)
1 egg substitute
3/4 Cup skim milk
3 California Green Chilies roasted and pealed or one small can (4 oz)
Salsa (Recipe below or your favorite chile relleno sauce)
fat free cheese (Optional)
2 14 oz Cans of Hominy)
Salt eggplant and drain about 30 minutes. While draining cut deep pockets
in the side of each piece and if you have a fat free cheese that is
edible available put about 1/2 oz in each pocket. I like mine without
the cheese. Then, stuff about half a pepper in each pocket. Remember to
remove the pepper seeds if you like your peppers on the mild side. Wisk the
egg substitute and milk. Dip each eggplant slice first in the milk mixture,
then in flour, back into the milk mixture and finally into the bread crumbs.
Place on nonstick cookie tray and bake until the eggplant is very soft
(about 30 minutes at 350 degrees) Dump the hominy and its liquid into a
pot and boil while the eggplant is cooking. This step is optional but it
softens the hominy and I prefer it that way. When the
eggplant is done drain the hominy and dump it on a platter, arrange the
eggplant on top. Top with heated salsa (below) and garnish with chopped green
onions or cilantro. I like fat free sour cream with these thimgs, hubby
prefers them without.
Salsa for Eggplant Rellenos.
4 C diced tomatoes (or 3 cups canned.. works but not quite as well)
chilis (1-2 California Chilis roasted and pealed if you can find them,
canned if not, 1 - 2 Japaleno chilis if you like extra fire.)
1 Tablespoon chopped cilantro.. or to taste. If you hate cilantro leave
Salt to taste.
Put everything in a food processor and
whirl it for a minute. Then put into pot, bring to a boil and simmer for
about 5 minutes. Serve hot.