RE: [CH] Recipe Search: Eggplant Chili
Mary & Riley (uGuys@ChileGarden.com)
Sat, 11 Aug 2001 18:45:58 -0700
Marmot,
Unusual name--cool!
Maybe you'll like this. It's not chili, but it goes good with lots of
stuff. Roasted Eggplant hummus. Started out a bit lower fat that most,
but I see I upped the tahinni. Inspired by Risa's Kick Butt Hummus.
Riley
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of
> Marmot B. Jones
> Sent: Saturday, August 11, 2001 1:59 PM
> To: Chile-Heads@globalgarden.com
> 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?
>
>
* Exported from MasterCook *
Roasted Eggplant Chile Hummus
Recipe By :Riley
Serving Size : 64 Preparation Time :0:00
Categories : Appetizers Beans
Chiles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eggplant -- roasted
3 15 oz cans Garbanzo beans (chickpeas) -- rinsed and drained
5 cloves garlic cloves (1/2 head) -- roasted
5 cloves garlic cloves (1/2 head) -- chopped
2 ounces lemon and/or lime juice
3/4 cup tahini -- or more
1 teaspoon Mild New Mexican Chile Powder (Jim's Mild
to Wild Pepper and Herb Co)
1 teaspoon Chipotle powder (Mild to Wild)
1 teaspoon Smoked red Savina powder (Mild to Wild) -- See
note
1 tablespoon Ground cumin -- to taste
salt and pepper -- to taste
1/4 bunch cilantro -- chopped
Cut the eggplant lengthwise in half and place skin side up in broiler.
Roast until skin blisters, then turn cut-side up for a few more minutes
until cooked through. Remove and cover in a plastic bag until needed.
Roast half the head of garlic at the same time. Individual cloves with
skin on.
Peel the roasted and fresh garlic and put in blender or food processor.
Add the chickpeas and tahini (I pour off some of the oil separated from
tahini to reduce the oil content). Peel the eggplant and add it, the
New Mex and Chipotle powders, lemon juice, cumin, salt, pepper and some
cilantro and blend until smooth. Adjust texture and taste with tahini
and lemon juice, salt and various powders. Set some aside 1/3 or so for
non-ChileHeads and add the Savina Powder.
Description:
"Lowered fat recipe. Inspired by RisaG's "Kick-Butt Hummus""
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - -
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Per Serving (excluding unknown items): 19 Calories; 2g Fat (67.9%
calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.
Serving Ideas : Serve with toasted Flat bread and/or Pita bread.
Garnish with sprigs of cilantro and drizzle with olive oil (optional).
NOTES : After adding everything except the Savina powder I put aside
about 1/3 for non-ChileHeads and added the Savina to the remaining 2/3.
Chle powders from http://www.wildpepper.com/
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0