1 eggplant sliced into 6 thick slices
Salt eggplant and drain about 30 minutes. While draining cut deep pockets in the side of each piece and put about 1/2 ounce in each pocket. Then, stuff about half a pepper in each pocket. Remember to remove the pepper seeds if you like your peppers on the mild side.
3/4 cup bread crumbs
1 egg or egg substitute
3/4 cup milk
3 anaheim green chilies roasted and peeled or one small can (4 ounces)
salsa (recipe below or your favorite chile relleno sauce)
2-14 ounce cans hominy
4 cups diced tomatoes (or 3 cups canned)
chilis (1-2 anaheim chilis roasted and peeled or 1 - 2 japaleno chilis if you like extra fire.)
1 tablespoon chopped cilantro, or to taste
salt to taste
Whisk the egg and milk. Dip each eggplant slice first in the milk mixture, then in flour, back into the milk mixture and finally into the bread crumbs. Place on nonstick cookie tray and bake until the eggplant is very soft (about 30 minutes at 350 degrees)
Dump the hominy and its liquid into a pot and boil while the eggplant is cooking. This step is optional but it softens the hominy.When the eggplant is done drain the hominy and dump it on a platter, arrange the eggplant on top. Top with heated salsa (below) and garnish with chopped green onions or cilantro. You can serve with sour cream.
Salsa for Eggplant Rellenos: Put everything in a food processor and whirl it for a minute. Then put into pot, bring to a boil and simmer for about 5 minutes. Serve hot.
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