Eggplant Poblano Food

EGGPLANT POBLANO RECIPE

Eggplant Poblano Recipe image

Provided by kathleentirpak

Number Of Ingredients 11

Ingredients

3 Chinese eggplants
or 1 medium sized American eggplant
2 large poblano peppers
salt and turmeric to taste
4 whole dried red chile peppers
1 large red or yellow sliced onion
4 cloves peeled and chopped garlic
1/2 cup diced tomatoes, pureed
2 inch piece of peeled minced or shredded fresh ginger
4 Tablespoons soy sauce
chopped green onions for garnish

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.

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