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

Bt0505_eggplant-and-manchego-filled-chile-relleno-with-red-pepper-balsamic-sauce_lg

(19) Course Main Dishes Prep Time 1h Total Time 2h 15m

Ingredients in this Recipe

1 1/2 cups yellow cornmeal
1 bottle dark beer (1 1/2 cups)
1 cup grated Manchego cheese
1 tablespoon chopped chipotle in adobo
1 tablespoon finely chopped fresh flat leaf parsley leaves
1 tablespoon red wine vinegar
1 tablespoons finely chopped garlic
1 tablespoons honey
1/4 cup olive oil
2 tablespoons all purpose flour
2 tablespoons finely chopped fresh oregano leaves
3 cups balsamic vinegar
3 Japanese eggplants, skin on and cut into 1/2 inch dice
3 large eggs
3 to 4 roasted garlic cloves
3 to 4 tablespoons creme fraiche
4 cups peanut oil
4 to 6 medium sized, poblano peppers, oven roasted, seeded and carefully peeled
Salt and freshly ground black pepper

Recipe Preparation

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