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Old 08-03-2006, 09:47 PM   #11
Sous Chef
cliveb's Avatar
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Originally Posted by In the Kitchen
We could have eggplant everyday w/all the posted recipes... Hurrah for eggplant!
Aubergine Molee:
4 large eggplants, sliced horizontally
1 small onion, diced
2 cloves garlic, mashed
1 tsp whole cumin seeds
1 tsp turmeric powder
2 fresh chillies, chopped (optional)
2 tbsps grated coconut
about 250 ml coconut milk
salt to taste
Ghee or clarified butter or canola oil for frying.

Sprinkle the aubergine slices with salt and turmeric. Submerge in water and leave to soak for about an hour.
Remove, pat dry and fry gently until almost browned.
Remove from the fat and place on kitchen towels.
In the same fat ( if any remains; if not, add a little more) fry the onion until barely soft. ADd the cumin seeds,the garlic and the chopped chillies and stir fry for about 30 seconds. Add the grated coconut, stir once or twice, then add the coconut milk. Bring to a boil, then lower to a simmer. Add the aubergine slices once more to heat through.

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Old 08-07-2006, 08:36 AM   #12
Executive Chef
Join Date: Aug 2004
Posts: 2,862
Originally Posted by FryBoy
Here's another -- this is better than you would ever imagine:


2 tablespoons butter
1 1/2 pounds eggplant, cut into 1/2-inch cubes
2 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
4 ounce can diced chilies
2 1/2 cups shredded cheddar cheese
salt and pepper
2 cans enchilada sauce (10 ounces each)
one dozen corn tortillas
plain yogurt
chopped cilantro

Melt butter in skillet and sauté egg plant and garlic until soft, about 15 minutes. Add onion and green pepper, cook 10 minutes more. Add chilies, 1 1/2 cups cheese, and salt and pepper, and mix well.

Heat enchilada sauce until steamy in small frying pan. Dip a tortilla in sauce until soft; spoon vegetable mixture down center and roll to enclose filling. Arrange in greased 9 x 13 pan. Repeat with each tortilla. Cover all with remaining sauce and cheese.

Bake, uncovered, 20 minutes at 350° (if cold, baked, covered with foil for 20 minutes, then uncovered 20 minutes).

Serve with yogurt and chopped cilantro.
Well, I 'started' w/this one. Was a winner, no leftovers and only asked for more. Had to double this recipe as they all wanted second helping. Only question: how did you keep the enchildas together? I put seam on the bottom but seems couldn't get too much filling in them. Is there some hint about keeping filling in enchildas? Seems as I filled them had to hurry and lay them in the dish to bake.

Thanks again.

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