Eggplant Poblano Recipes

Steps:

• Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
• Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
• Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
• Place charred peppers in a bowl covered with plastic wrap and allow to rest.
• Remove the roasted garlic from the skins and set aside.
• when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
• remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
• Put the flesh into a colander or sieve to allow some of the moisture to drain.
• Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.

Steps:

• Cut the eggplants lengthwise into 4 pieces, then chop into 2 inch pieces. Rinse the eggplants, drain in a colander, pat dry with paper towels, and place in a large bowl. Sprinkle the eggplants with salt and turmeric to taste. Heat oil in a wok or a large heavy-bottomed pan. Add the red chiles, cook until they turn brown, and then remove chiles from pan. Add the onions and cook a few minutes, then add the poblano peppers and garlic, frying until the onion is slightly brown and the peppers are staring to brown. Add the eggplant and cook a few minutes, then add the garlic and cook about 1 minute. Add the tomato puree, and toss vegetables to coat. Cover and cook until eggplant is almost done. Uncover, add salt and soy sauce and cook at high for a few minutes. Garnish with green onions.