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Eggplant Adovado burrito

Date Added: Aug 30, 2011 Southwestern Appetizers
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Prep Time

10 mins

Cook Time

30 mins

Ready In

40 mins

Serving

5

*to adjust serving size click on "serving box".

Description

This is a great dish for vegetarians, eggplant with a rich adovado sauce. You wrap it in a fresh tortilla with cheese and cilantro and you have a tasty and healthy burrito.


Ingredients

  • 8  Cup(s) Eggplant
  • 1
  • 1/4  Cup(s) Chile caribe, crushed
  • 2
  • 2  Table Spoon(s) Ground mild chile
  • 3
  • 2  Table Spoon(s) Ground hot chile
  • 4
  • 4  Each Gralic cloves, crushed
  • 5
  • 1  Table Spoon(s) Toasted ground cumin
  • 6
  • 1  Tea Spoon(s) Mexican oregano
  • 7
  • 1 ½  Tea Spoon(s) Salt
  • 8
  • 2  Cup(s) Water
  • 9
  • 1  Each Lime juice
  • 10

Directions

    1. Using a bread knife cut off the top and bottom of the eggplant.
    2. Then stand the eggplant right side up and using your knife peel off the skin, leaving as much of the fresh on as possible.
    3. Next cut into 2 inch cubes.
    4. Place the cut eggplant in a colander for 20 minutes to drain it. This will remove the bitter juice of the eggplant.
    5. Next fry the eggplant in a wok with vegetable oil at 350 degrees. It is done once it is golden brown.
    6. To make your sauce place all ingredients into a blender and blend for 15 seconds.
    7. Once your eggplant is golden brown remove from oil and drain on a paper towel for a few minutes.
    8. Next place the eggplant in a casserole dish cheddar cheese, sour cream and sprigs of fresh cilantro.

     

     

    How to make tortillas

    Ingredients

  • 3 Cup(s) Flour
  • 1 Cup(s) Whole wheat flour
  • 2 Tea Spoon(s) Baking powder
  • 1 Tea Spoon(s) Salt
  • 1 Tea Spoon(s) Sugar
  • 1 1/2 Cup(s) Warm water
  • 1/4 Cup(s) Lard or non-trans fat wegetable shortening
  • Directions

    1. Mix all your dry ingredients in a mixing bowl.
    2. Next incorporate the lard by breaking into little pieces.
    3. Add your warm water and you are ready to knead your dough.
    4. Sprinkle a little bit of flour before kneading. To knead your dough push it away and bring it back and repeat for 3 minutes. Then cover the dough and let rest for 20 minutes.
    5. Cut the dough into 12 even pieces and roll out the dough.
    Lightly oil griddle on med heat and place the rolled out dough. Cook until it puffs then flip and repeat.

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