Re: [CH] Recipe Search: Eggplant Chili
RisaG (radiorlg@home.com)
Sat, 18 Aug 2001 22:03:04 -0400
This is the recipe I was looking high and low for. It is a terrific chili.
Really.
* Exported from MasterCook *
Black Bean Chili with Eggplant
Recipe By : Dean & DeLuca Cookbook by Rosengarten/Dean/DeLuca
Serving Size : 4 Preparation Time :0:00
Categories : Chilis & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds eggplant -- unpeeled, stemmed
-- cut in 1" cubes
salt -- for sprinkling
5 dried New Mexican red chiles**
3 cups water
1/4 cup extra-virgin olive oil
2 small red onions -- finely chopped
4 garlic cloves -- minced
1 28 ounce can plum tomatoes -- drained & chopped
1/2 tablespoon ground coriander
1/2 teaspoon ground cumin
1 bay leaf
2 cups cooked black beans
Accompaniments:
shredded white cheddar
red onions -- finely diced
cilantro -- coarsely chopped
Place the eggplant cubes in a strainer and sprinkle generously with salt.
Let stand 1 hour and pat dry with paper towels.
Simmer the chiles and the 3 cups of water in a large saucepan for 20
minutes. Puree the chiles and their liquid, in batches, in blender until
very smooth. Force the puree through a fine sieve and discard teh solids.
MY LOWER FAT CHANGE: Preheat a 375 degree oven. Spread the eggplant cubes
out on a baking sheet sprayed with some cooking spray. Spray a little on top
of the eggplant cubes too. Roast in the oven for 10 minutes. Then turn the
cubes over and roast for another 10 minutes.
Bake to original recipe: Heat oil in a large, heavy Dutch oven over
moderately high heat. Add eggplant and cook, stirring, until slightly golden
brown, about 4 minutes. Remove eggplant and drain on paper towels.* Set
aside. Wipe out the dutch oven and then put the onions and garlic in. Saute,
spraying a little more non-stick cooking spray (take the pot off the heat
first and away from the stove top). Stir and cook for another 4 minutes.
Add tomatoes, ground coriander, cumin, bay leaf, eggplant, and chili puree,
and simmer for 5 minutes.
Add beans, and simmer over moderate heat for 15 minutes. Season to taste
with salt. Remove the bay leaf. Place in bowls and top with cheese, onions
and cilantro.
- - - - - - - - - - - - - - - - - -
Suggested Wine: Mexican beer (Dos Equus)
Serving Ideas : over white rice
NOTES : * This and the rest of the directions in this paragraph are my own
adaptation to lower the fat content of this recipe. The directions go back
to the original in the next paragraph.
** The recipe calls for 15 New Mexican red chiles. I didn't have. I also
thought that was quite too many for my family. So, even though New Mexicans
aren't that hot, I used what I had and used quite a few less. I used 2
pasillas and 1 ancho. I feel it could have used one or two more of the
anchos. It was delicious even this way but it could have used more heat.
RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/17/01
----- Original Message -----
From: "Marmot B. Jones" <mjones3@cfl.rr.com>
To: <Chile-Heads@globalgarden.com>
Sent: Saturday, August 11, 2001 4:59 PM
Subject: [CH] Recipe Search: Eggplant Chili
> The most bountiful vegetable in our summer garden is eggplant. My wife
> has found many Italian and Greek recipes that use eggplant but nothing
> Tex-Mex. Does anyone have a eggplant chili or eggplant Tex-Mex recipe
> they care to share?
>