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1
Preheat the oven to 425F.
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2
Toss the eggplant, garlic, and oregano with the olive oil on a rimmed baking sheet, and season with salt and pepper.
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3
Roast, stirring once, until light golden brown and soft, about 20 minutes.
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4
Transfer to a bowl and let cool slightly.
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5
Then fold in the cheese and chopped parsley.
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6
Whisk the beer, eggs, and flour together in a medium bowl until smooth, and season with salt and pepper.
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7
Make a 3-inch slit lengthwise down the center of each chile, and carefully remove the seeds using a small spoon.
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8
Divide the eggplant filling among the chiles, compressing it into the shape of the pepper (the roasted chiles are very delicate and may begin to tear but will be fine).
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9
Thread a skewer through each slit to close.
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10
Scoop about a cup of flour onto a plate, and season it with salt and pepper.
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11
Scoop the cornmeal onto a plate, and season it with salt and pepper.
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12
Dredge the chiles completely in the flour and tap off any excess.
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13
Dip the chiles into the beer batter and allow the excess to drain off.
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14
Then dredge the chiles in the cornmeal and tap off any excess.
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15
Heat the canola oil to 370F in a large frying pan or shallow pot.
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16
Fry the peppers in batches, turning them, until lightly browned, about 4 minutes.
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17
Drain on paper towels.
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18
Ladle the Red Pepper Sauce onto the center of 6 plates, drizzle with some of the balsamic glaze and oregano leaves, and place the chiles rellenos on top.
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19
Garnish with parsley.
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20
Combine the red peppers, roasted and fresh garlic, chipotle, vinegar, and oil in a blender and blend until smooth.
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21
Transfer to a bowl, whisk in the crema, and season with salt and pepper.
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22
Bring the vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until thickened and reduced to about 3/4 cup, about 30 minutes.
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23
Stir in the honey and season with salt and pepper.
