Text 5045, 68 rader
Skriven 2013-09-25 08:02:32 av Dave Drum (1:261/38)
Ärende: Chile 4081
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oaxacan Eggplant Spread
 Categories: Appetisers, Snacks, Chilies, Vegetables, Citrus
      Yield: 6 Servings

      3 lb Medium eggplants
      2    Fresh poblano chiles
      2    Fresh habanero chiles
    1/3 c  Fine chopped white onion
    1/3 c  Chopped cilantro
      1 tb Fresh Key lime juice

  Accompaniment: warm corn tortillas or tortilla chips

  Baba ghanouj fans, take note: Smoky eggplant spreads are just as
  hauntingly delicious when studded with onion, cilantro, and sparks of
  heat from roasted poblanos and habaneros. In Oaxaca, they use any
  local fresh hot chiles, so feel free to make substitutions. For a
  real treat, spread it on warm corn tortillas, then top with some
  queso fresco or ricotta salata. Or just settle in with a bag of
  tortilla chips.

  Prepare grill for direct-heat cooking over medium-hot charcoal
  (medium-high heat for gas)

  Prick eggplants in several places with a fork.

  Grill eggplants and chilies, covered only if using a gas grill, turning
  frequently with tongs, until chile skins are blistered and slightly
  charred and eggplants are charred all over and very soft, 5 to 6
  minutes for habaneros; 10 to 12 minutes for poblanos; 18 to 20
  minutes for eggplants.

  Transfer chilies as cooked to a large bowl; cover and let stand 20
  minutes. Cool eggplants to warm, about 15 minutes.

  While eggplants cool, carefully rub off skins from chilies. Stem,
  seed, and devein chiles, then chop. Transfer to a large bowl.

  Peel eggplants and drain in a colander 10 minutes. Coarsely chop and
  add to chiles along with onion, cilantro, lime juice, and 3/4
  teaspoon salt (or to taste). Stir well.

  Cook's notes: Spread can be made 1 day ahead; chill, covered. Bring
  to room temperature before serving.

  Eggplants and chilies can be cooked in a hot large (2-burner) ridged
  grill pan (preferably cast-iron) over medium-high heat, about 8
  minutes for habaneros; 20 minutes for poblanos; 20 to 30 minutes for
  eggplants.

  Adapted from Marta María Soriano Flores; Cuicatlán, Mexico

  May 2008 | Gourmet

  Serves 6 (snack)

  MM Format by Dave Drum - 01 May 2009

  Uncle Dirty Dave's Archives

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... He knows all about art, but he doesn't know what he likes. -- James Thurber

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