Eggplant in Spicy Chiles
Reconstituted chiles bring the heat and smokiness to roasted eggplant. If you love spicy foods, this will win your heart!
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.
Notes
Want to add a bit more flair to the flavor? Add ½ - 1 teaspoon of finely grated ginger or horseradish to the blender when you add the garlic.
You also have the option of skewering the coated eggplant pieces and grilling as a spicy side dish to a grill-out!
You may also strain the chiles through a fine-mesh sieve lined with cheesecloth, set over a bowl instead of using tongs to remove the chiles.
The nutrition chart is a courtesy to you and only a guesstimate. Please, calculate for yourself if you need more accurate amounts. This nutrition chart was calculated with ½ teaspoon each of kosher salt and black pepper.
Nutrition Facts
Eggplant in Spicy Chiles
Amount per Serving
Calories
129.96
% Daily Value*
Fat
5.79
g
9
%
Saturated Fat
0.8
g
5
%
Polyunsaturated Fat
1.02
g
Monounsaturated Fat
3.55
g
Sodium
114.67
mg
5
%
Potassium
770.9
mg
22
%
Carbohydrates
19.6
g
7
%
Fiber
8.78
g
37
%
Sugar
9.46
g
11
%
Protein
3.49
g
7
%
Vitamin A
1600.17
IU
32
%
Vitamin C
7.87
mg
10
%
Calcium
31.79
mg
3
%
Iron
1.56
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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