EGGPLANT AND MANCHEGO FILLED CHILE RELLENO WITH RED PEPPER-BALSAMIC SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes.
- Remove the baking sheet from the oven and toss with the garlic and oregano and place back into the oven for another 10 minutes, until the eggplant is lightly golden brown and soft. Remove from the oven, add the parsley and gently toss to combine. Let cool slightly.
- Place the eggplant into a bowl and toss with the cheeses. Set aside.
- Combine the ingredients in a blender and blend until smooth. Set aside.
- Bring the vinegar to a boil in a small nonreactive saucepan and cook until thickened and reduced to about 3/4 cup. Stir in the honey and set aside.
- Whisk all ingredients together in a large bowl. Set aside.
- Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).
- Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal.
- In a large frying pan, heat the oil to 370 degrees F.
- Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle the relleno with some of the balsamic reduction. Garnish with parsley.
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MD MAHABUB ULLAH
[email protected]This dish is a great way to use up leftover rice. I had some leftover rice in the fridge and I decided to try this recipe. It was so good! The rice was cooked perfectly and the eggplant and manchego filling was delicious.
Hanane Rhandor
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it! I would definitely recommend this recipe to anyone who is looking for a delicious and easy dish to bring to a potluck.
Fatima Shehab
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the eggplant and manchego filling and they ate it all up. I would definitely recommend this recipe to parents who are looking for a healthy and delicious way to get thei
ch faizan ch faizan
[email protected]I made this dish for my vegetarian friends and they loved it. They said it was the best vegetarian chile relleno they've ever had. I would definitely recommend this recipe to anyone who is looking for a vegetarian version of this classic dish.
Irusha Sadaruwan
[email protected]This dish was a bit too spicy for me, but my husband loved it. He said it was the best chile relleno he's ever had. I would recommend using a milder pepper if you don't like spicy food.
Malisa Ackiley
[email protected]I've made this dish several times and it's always a crowd-pleaser. The eggplant and manchego filling is so flavorful and the red pepper balsamic sauce is the perfect complement. I highly recommend this recipe!
Laxuman Chadiyal
[email protected]This dish is a bit time-consuming to make, but it's worth it. The chile rellenos are so delicious and the sauce is amazing. I would definitely recommend this recipe to anyone who loves Mexican food.
Haidor Miah
[email protected]I'm not a big fan of eggplant, but I loved this dish. The eggplant was cooked perfectly and the manchego filling was delicious. The red pepper balsamic sauce was the perfect finishing touch.
tahir gujjar
[email protected]This recipe is a great way to use up leftover eggplant. I had some roasted eggplant in the fridge and I decided to try this recipe. It was so good! The eggplant and manchego filling was so creamy and flavorful.
Vanessa Jones
[email protected]I made this dish for a party and it was a huge success. Everyone loved it! I especially liked the combination of the eggplant and manchego filling with the red pepper balsamic sauce.
Capt. Tariku Genete
[email protected]I followed the recipe exactly and it turned out perfectly. The chile rellenos were crispy on the outside and tender on the inside. The sauce was delicious and added a nice depth of flavor.
syed Oyes
[email protected]This dish was a hit! The eggplant and manchego filling was flavorful and creamy, and the red pepper balsamic sauce added a nice tangy sweetness. I would definitely make this again.