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1
I got these recipes from this web site: Linkname: Gourmet World Light
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This is an attempt to capture some of the flavor of chile rellenos without any of the grease.
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While making aubergine parmasan I suddenly had the stupid idea of stuffing the things with chiles and possibly some low fat cheese.
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Well it worked and my husband loves the dish.
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There are three things in this dish that must be adjusted to your own tastes, the salt, chile, and cilantro( fresh corriander, chinese parsley).
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I love cilantro, my husband is not too fond of it.
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The recipe calls for less than I prefer but I serve some minced on the side.
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Fresh roasted pealed chilies are always better than canned but where I live are not often found.
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Canned hominy was always called teeth in this house.
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The California chilis I refer to are sometimes called Anaheim Chiles.
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11
Salt aubergine and drain about 30 min.
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While draining cut deep pockets in the side of each piece and if you have a fat free cheese which is edible available put about 1/2 ounce in each pocket.
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I like mine without the cheese.
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Then, stuff about half a pepper in each pocket.
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Remember to remove the pepper seeds if desired your peppers on the mild side.
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Wisk the egg substitute and lowfat milk.
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Dip each aubergine slice first in the lowfat milk mix, then in flour, back into the lowfat milk mix and finally into the bread crumbs.
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Place on nonstick cookie tray and bake till the aubergine is very soft (about 30 min at 350 degrees) Dump the hominy and its liquid into a pot and boil while the aubergine is cooking.
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This step is optional but it softens the hominy and I prefer it which way.
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When the aubergine is done drain the hominy and dump it on a platter, arrange the aubergine on top.
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Top with heated salsa (below) and garnish with minced green onions or possibly cilantro.
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I like fat free lowfat sour cream with these thimgs, hubby prefers them without.
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Salsa for Aubergine Rellenos: Put everything in a food processor and whirl it for a minute.
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Then put into pot, bring to a boil and simmer for about 5 min.
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Serve warm.
