Title: Tortillas Stuffed with Eggplant And Chile
Categories: Eggplant, Wrap, Spicy
Yield: 4 servings

4 c Eggplant cubes; 1/2-inch,
-from one medium eggplant
2 Garlic cloves; finely
-chopped
1 sm Onion; finely chopped
2 ts Chile powder blend; or more;
-see pantry
1 tb Peanut oil
1/2 c Pecan halves; or other nuts
8 oz Cooked red kidney beans;
-rinsed and drained
1/2 Jalapeno; finely chopped
1/4 c Barbecue sauce; see pantry
1/2 Lime; juiced
Water; as needed
Chopped fresh cilantro; to
-taste
8 Flour tortillas; warmed

-----------------------------OPTIONAL GARNISHES-----------------------------
Lowfat grated monterey jack
-cheese
Shredded lettuce
Chopped fresh tomatoes
Chopped green onions
Salsa
Avocado
Sour cream; and/or
Plain yogurt

PANTRY: Use a cajun, creole or other blend of chile powders. Tested with
Cre-ole Blend (see recipe) and ancho chile powder. Use a barbecue sauce
that is not too sweet. Tested with a Jalapeno Texas Style BBQ.

Preheat oven to 350F. Toss eggplant, garlic, and onion in the chile powders
and oil. Spread on a nonstick cookie sheet and bake in the oven for 15
minutes. Alternatively, fry gently in a skillet until lightly browned on
all sides (5 to 10 minutes). Remove. See tip.

Meanwhile, pan roast or warm the pecan halves in a skillet or wok over
moderate-low heat. Remove when aromatic. Roughly chop.

Combining: In the skillet or wok over moderate-low flame, heat the beans
and jalapeno. Add the barbecue sauce; toss to coat. Add the roasted
vegetables and nuts. Toss to coat and add lime juice and water to make a
sauce. Turn off the heat. Stir in the cilantro.

To serve, place some of the eggplant mixture off set to one side of the
center of a warm tortilla, top with desired garnishes. Fold, rolling. Serve
open at both ends or make a pocket fold. Work quickly. As the tortilla
cools, it stiffens.

[PER SERVING: 423 cals, 14g total fat (30%cff); 63g carbs; 10g fiber; 616mg
sodium]

Tip: Wrap tortilla in foil and warm, using the oven's stored heat.

NOTES : A Spicy Eggplant Wrap. We enhaled this. Create a salad with the
garnishes, top with a salsa verde. Expand upon this idea to make
variations. Ginger-Sesame seasonings instead of Tex-Mex Chile and Cilantro.
Instead of BBQ, use some canned soup to sauce the filling: chicken-rice;
cheddar-broccoli; black-bean; lentil-spinach. --Tested by Pat and Bob
Hanneman 9/98

Recipe by: Adapted from Rosemary Moon's Egglant Cookbook (1998)

Posted to EAT-LF Digest by Pat Hanneman on Sep 28,
1998, converted by MM_Buster v2.0l.