Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce

Name: Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters balsamic vinegar; 1 Tbsp chopped chipotle in adobo; 3 Tbsps creme fraiche; 355 milliliters bottle dark beer; 3 Japanese eggplants, skin on and cut into 1/2-inch dice; 3 larges eggs; 1 Tbsp finely chopped fresh flat-leaf parsley leaves; 355 milliliters all-purpose flour; 2 Tbsps all-purpose flour; 1 Tbsp finely chopped garlic; 3 to 4 roasted garlic cloves; 1 Tbsp honey; 1 Tbsp honey; 237 milliliters grated Manchego cheese; 237 milliliters grated Monterey Jack; 59 milliliters olive oil; 2 Tbsps finely chopped fresh oregano leaves; 1 leave Freshly chopped parsley , for garnish; 946 milliliters peanut oil; 1 Tbsp red wine vinegar; 3 roasted red peppers, peeled, seeded and chopped; 4 servings Salt and freshly ground black pepper; 355 milliliters yellow cornmeal; 4 mediums to 6 medium, poblano peppers, oven roasted, seeded and carefully peeled

Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce might be just the main course you are searching for. One portion of this dish contains about 35g of protein, 64g of fat, and a total of 1347 calories. This recipe serves 4. This recipe covers 42% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. If you have eggs, flour, roasted peppers, and a few other ingredients on hand, you can make it. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Toss the eggplant with the olive oil and season with salt and pepper and place onto a baking sheet.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Equipment you will use

Baking Sheet

Place the baking sheet into the oven and roast for 10 minutes.

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Eggplant

Oregano

Garlic

Equipment you will use

Baking Sheet

Oven

Remove from the oven, add the parsley and gently toss to combine.

Ingredients you will need

Parsley

Equipment you will use

Oven

Let cool slightly.

Place the eggplant into a bowl and toss with the cheeses. Set aside.

Ingredients you will need

Eggplant

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Bowl

Combine the ingredients in a blender and blend until smooth. Set aside.

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Blender

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.

Ingredients you will need

Vinegar

Honey

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Sauce Pan

Whisk all ingredients together in a large bowl. Set aside.

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Whisk

Bowl

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).

Ingredients you will need

Eggplant

Peppers

Pepper

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.

Ingredients you will need

Salt And Pepper

Peppers

Pepper

All Purpose Flour