Best 5 Caponata With Poblanos And Roasted Garlic Recipes

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Caponata is a classic Italian dish featuring eggplant, tomatoes, and a sweet and sour sauce. This recipe gives the traditional dish a Mexican twist by incorporating poblanos and roasted garlic. The roasted garlic adds a nutty and caramelized flavor to the caponata, while the poblanos lend a mild heat and a slightly smoky flavor. This caponata is perfect as an appetizer or side dish, and it can also be enjoyed on its own as a light meal.

Check out the recipes below so you can choose the best recipe for yourself!

RAJAS POBLANAS



Rajas Poblanas image

Categories     Cheese     Onion     Broil     Vegetarian     Low Cal     High Fiber     Low Sodium     Cinco de Mayo     Dinner     Healthy     Low Cholesterol     Monterey Jack     Chile Pepper     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 pounds fresh large poblano chiles
1 onion, quartered, cut crosswise into 1/4" slices
4 garlic cloves, minced
2 teaspoons dried oregano, preferably Mexican
3/4 cup crème fraiîhe or sour cream
1/4 cup shredded Monterey Jack
Kosher salt
Ingredient info: Fresh poblano chiles are available at specialty foods stores, Latin markets, and some supermarkets.

Steps:

  • Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15-20 minutes.
  • Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4" strips.
  • Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6-7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5-7 minutes.
  • Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraiîhe and cheese. Add water by tablespoonfuls if mixture is too dry. Season to taste with salt.

ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY



Roasted Poblano Guacamole with Garlic and Parsley image

Provided by Food Network

Categories     appetizer

Yield Makes 2 1/2 cups, serving 6 as

Number Of Ingredients 9

2 medium (about 6 ounces) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped fresh flat-leaf parsley
3 medium-large (about 1 1/4 pounds total) ripe avocadoes
Salt
1 to 2 tablespoons fresh lime juice
2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
A few slices of radish for garnish

Steps:

  • The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
  • Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
  • To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

ROASTED EGGPLANT CAPONATA



Roasted Eggplant Caponata image

Roasted eggplant and bell peppers mixed with capers, raisins, lemon and red pepper flakes and served with bread.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 14

1 medium eggplant, trimmed and cut into 1/2-inch pieces
1 red bell pepper, seeded and chopped
1 large shallot, chopped
1/2 cup extra-virgin olive oil
1 teaspoon finely chopped garlic
Kosher salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley
2 tablespoons brined capers, drained and chopped
2 tablespoons golden raisins
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 tablespoon toasted pine nuts
Baguette slices, for serving

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
  • Toss the eggplant, bell peppers and shallots with the olive oil, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Spread the vegetables on the lined baking sheet and roast, stirring occasionally, until softened and browned, about 45 minutes. Let cool.
  • Transfer the vegetables to a medium bowl and stir in the parsley, capers, raisins, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Sprinkle with the pine nuts.
  • Serve the caponata with baguette slices.

ROASTED GARLIC AND EGGPLANT CAPONATA



Roasted Garlic and Eggplant Caponata image

Dip into our Roasted Garlic and Eggplant Caponata! One taste of this caponata and you'll wonder whether your favorite part is the aroma or the flavor.

Provided by My Food and Family

Categories     Home

Time 3h25m

Yield 16 servings, 2 Tbsp. dip and 16 crackers

Number Of Ingredients 9

1 head of garlic
1 Tbsp. olive oil
1 large eggplant (1-1/2 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup chopped fresh parsley
2 Tbsp. chopped red onions
2 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. KRAFT Shredded Parmesan Cheese
thin wheat snack crackers

Steps:

  • Heat oven to 375°F.
  • Cut 1/2-inch-thick slice off top of garlic, exposing cloves; discard top. Brush cut-side of garlic lightly with oil; wrap tightly in foil. Place on baking sheet. Pierce eggplant in several places with fork or sharp knife. Place on baking sheet with garlic. Bake 50 min. to 1 hour or until both are tender; cool slightly.
  • Peel eggplant, then cut into small pieces; place in medium bowl. Mince 3 garlic cloves. Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well. Refrigerate 2 hours. Meanwhile, refrigerate remaining garlic for another use.
  • Sprinkle eggplant mixture with cheese just before serving. Serve as a dip with the crackers.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

CAPONATA WITH POBLANOS AND ROASTED GARLIC



Caponata With Poblanos and Roasted Garlic image

A spicy, tangy and sweet Sicilian cooked vegetable salad with an added Mexican touch. Which gives this significant heat depending on the poblanos. They tend to be mild, to unpredictably hot. Adding 1 whole bulb of roasted garlic bring this to aaaaaAAAAAHHHhhhh YUM levels!!!!.. You can use Recipe #243689 Recipe #248301 these recipes as a guide. Or follow my directions here.I have also Recipe #102724 posted here on zaar which is equally delish.

Provided by Rita1652

Categories     Onions

Time 1h

Yield 8 cups, 25 serving(s)

Number Of Ingredients 20

2 bulbs garlic, tops cut off
oil, for garlic just to drizzle
4 poblano chiles
1/3 cup olive oil or 1/3 cup walnut oil
5 cups peeled diced eggplants
1 cup diced yellow squash
1 celery, diced
2 cups diced onions
2 cups diced tomatoes
1/2 cup diced black olives
1/4 cup rinsed capers
1/4 cup pine nuts
2 tablespoons raisins, chopped or 2 tablespoons dried currants
1 tablespoon fresh minced basil
1 tablespoon fresh minced oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cocoa
2 tablespoons sugar
1/2 cup balsamic vinegar (Red or white)

Steps:

  • Place garlic in foil cut side up, drizzle with oil and wrap in foil.
  • In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
  • Turn oven off and leave garlic in oven.
  • In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
  • Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
  • If garlic wasn`t tender add now squeezing it into the mix of veggies.
  • Stirring occasionally!
  • Jar or place in a sealed container and refrigerate.

Tips:

  • Choose ripe and flavorful vegetables. The quality of your vegetables will greatly affect the taste of your caponata. Look for ripe, firm, and brightly colored vegetables.
  • Roast the garlic and poblanos before adding them to the caponata. Roasting brings out the natural sweetness and flavor of these vegetables. You can roast them in the oven or on a grill.
  • Use a good quality olive oil. Olive oil is an important ingredient in caponata. It adds flavor and richness to the dish. Look for a good quality extra virgin olive oil.
  • Don't overcook the caponata. Caponata is best when it is cooked until the vegetables are tender but still have a little bit of crunch. Overcooking will make the vegetables mushy.
  • Serve caponata warm or at room temperature. Caponata can be served as an appetizer, a side dish, or a main course. It is delicious on its own or served with bread, crackers, or grilled meats.

Conclusion:

Caponata is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up summer vegetables and it is also a healthy and flavorful option for a vegetarian or vegan meal. Caponata can be made with a variety of different vegetables, so feel free to experiment with different combinations. No matter how you choose to make it, caponata is sure to be a hit!

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