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 one_half 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.