Eggplant in Spicy Chiles
Prep Time: 45 minutes | Cook Time: 40 -50 minutes | Total Time: 1 hour, 25 minutes | Serves: 6
“Galaxy of Stars” eggplant is one of the most beautiful vegetables I have ever seen. Stunning. My husband and I found these at a semi-local Amish farmers’ market in Tellico Plains, Tennessee. It was a busy Saturday at Tellico Community Farmers Market so I was happy they had not sold out of this vegetable.
I love eggplant. I always have. My husband, not so much, but I was determined to win him over. Let’s add a lot of heat and smokiness.
I could’ve added chili powders, such as arbol and chipotle, but I wanted the real deal… dried chilies. Not to mention, I’m getting into a dried chilies kick right now. I have a refried bean recipe I am developing. Yummy. Hopefully that one will show its beautiful face here soon.
This recipe is not for the faint of heart. It. Is. Spicy. You want to serve with cold milk or some sour cream to cool the heat. Seriously. It’s pretty powerful, but sooo good!
Eggplants are keto/low carb! They contain some good amounts of potassium and fiber. Being high in antioxidants is a plus, too! (healthline.com) Did you know that eggplant is actually considered to be a large berry?
Other countries call eggplant an aubergine, so if you see recipes with this term, it’s your eggplant at the farmers’ markets and grocers. Choose eggplants with glossy, smooth skin.
Serve the spicy eggplant as is, or over rice, quinoa, lentils, etc. This is a vegetarian recipe, but you could certainly add a protein of sautéed chicken, salmon, or a hearty NY strip steak.
Super easy, SUPER delicious!!
You can substitute other veggies, such as cauliflower, for the eggplant. You may need to adjust cook time.
Love eggplant, too? Try my Hoisin Eggplant, Ratatouille, Best Veggie-Bacon Grilled Cheese, and Roasted Vegetable Panini.
Enjoy!
Eggplant in Spicy Chiles
Ingredients
- 1 1/2 ounces (43g) dried chiles (Morita/chipotle, Pasilla, Guajillo, etc.)
- filtered water to cover chiles (I used 1 cup)
- 3 medium eggplants, approximately 3 pounds
- 1 yellow onion, diced
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 2 tablespoons extra-virgin olive oil, or olive oil
- 2 tablespoons tomato paste
- 2 garlic cloves, smashed
Instructions
- Wearing disposable gloves will help keep your hands (and eyes!) safe from the chile’s burning oils. Use kitchen shears to cut the chiles and remove the seeds and any part of the stems that may still be attached.
- Toast the chiles in a dry frying pan/skillet until very fragrant, but not burned. A little bit of smoke is okay, but be watchful the chiles do not burn.
- Heat enough water to cover the chiles to almost boiling. Place the toasted chiles into the water. Use a small bowl or spoon/spatula to submerge the chiles if necessary. Let them sit for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Cut the eggplant into 1 ½”-diced pieces. Scatter them in a 9x13x3” baking dish. Scatter the diced onion over the eggplant. Sprinkle with salt and pepper to taste. Toss the veggies together. Drizzle with the oil. Toss again.
- Using tongs, place the rehydrated chiles into a blender carafe, reserving all their liquid. Add the tomato paste and garlic to the chiles. Add about ¼ cup of the reserved liquid into the blender. Purée until the mixture is flowing well in the blender, adding as much of the liquid as needed. (I used my entire amount.) If you happen to need more liquid, you may use water or a bit of oil. Taste for seasoning and add salt as desired; it will be spicy!
- Scrape the puréed chiles over the eggplant. Toss to coat very well and evenly.
- Bake for 20 minutes then stir. Bake for another 20 to 30 minutes, or until the eggplant is very soft.
- Remove from the oven, stir, and cool slightly.
- Serve over rice, quinoa, lentils, etc.
0 Comments