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  • Aubergine Rellenos And Teeth

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    Aubergine Rellenos And Teeth
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Aubergine sliced into 6 thick slices
    • 3/4 c. Bread Crumbs (Extra sour sourdough works best.. gives a cheezy flavor)
    • 1 x Egg substitute
    • 3/4 c. Nonfat lowfat milk
    • 3 x California Green Chilies roasted and pealed or possibly one small can (4 ounce) Salsa (Recipe below or possibly your favorite chile relleno sauce) Fat free cheese (Optional)
    • 2 can (14-ounce) Hominy
    • 4 c. Diced tomatoes (or possibly 3 c. canned.. works but not quite as well)
    • 1/2 x Onion Chilis (1-2 California Chilis roasted and pealed if you can find them canned if not, 1 - 2 Japaleno chilis if desired extra fire.)
    • 1 Tbsp. Minced cilantro, or possibly to taste. If you hate cilantro leave it out Salt to taste

    Directions

    1. I got these recipes from this web site: Linkname: Gourmet World Light
    2. This is an attempt to capture some of the flavor of chile rellenos without any of the grease. While making aubergine parmasan I suddenly had the stupid idea of stuffing the things with chiles and possibly some low fat cheese.
    3. Well it worked and my husband loves the dish. There are three things in this dish that 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 minced 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.
    4. Salt aubergine and drain about 30 min. While draining cut deep pockets in the side of each piece and if you have a fat free cheese which is edible available put about 1/2 ounce in each pocket. I like mine without the cheese.
    5. Then, stuff about half a pepper in each pocket. Remember to remove the pepper seeds if desired your peppers on the mild side. Wisk the egg substitute and lowfat milk. Dip each aubergine slice first in the lowfat milk mix, then in flour, back into the lowfat milk mix and finally into the bread crumbs. Place on nonstick cookie tray and bake till the aubergine is very soft (about 30 min at 350 degrees) Dump the hominy and its liquid into a pot and boil while the aubergine is cooking. This step is optional but it softens the hominy and I prefer it which way. When the aubergine is done drain the hominy and dump it on a platter, arrange the aubergine on top. Top with heated salsa (below) and garnish with minced green onions or possibly cilantro. I like fat free lowfat sour cream with these thimgs, hubby prefers them without.
    6. Salsa for Aubergine Rellenos: 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 min. Serve warm.

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