I have always been a fan of eggplant. I believe that the love for the beautiful purple fruit (or vegetable, your choice!) I owe to my mother. Mom always cooked delicious veggie dishes (even though we’re not vegetarians) and eggplants were one of her highlights. My mouth still waters when I think of her eggplant and egg or eggplant a la vinaigrette recipe. I will share those recipes with you one of these days.
Today I share a recipe born out of inspiration (or desperation! LOL!) in a moment I had no idea what to do with leftover chili. As I won’t give the chili recipe now (maybe later! He he!) let me just say I love to use sweet peppers, paprika, black pepper, Tabasco sauce, cayenne pepper and cumin.
- 2 cups of leftover chili.
- 1 red bell pepper
- 1 spoonful of tomato paste.
- 2 very ripe tomatoes.
- 2 big eggplants.
- 2 cups of béchamel sauce (a simple recipe for béchamel sauce is ¼ cup wheat flour diluted in 2 cups of water. Take to the pan, add butter and a bouillon cube and allow to thicken until creamy)
- ½ lb. cheddar cheese.
- Parmesan Cheese.
Put some oil and stir fry the tomatoes and chopped peppers until they are well cooked, add the tomato sauce and a cup of water. Add the chili and let it mix well. When it thickens a little turn off and allow to cool off.
Meanwhile cut the eggplants in cylinders and add some salt. Allow to sweat about 5 minutes. Then dry off and take to the pan grill with some butter. When they cook a little add to a pyrex until they form a layer. On top of this spill layers of béchamel sauce and chili respectively.
Continue adding eggplant layers, followed by bechamel and chili layers until you run out of the material.
Place some slices of cheddar cheese and then parmesan cheese.
Take to the oven until they grate and golden.
Don’t forget to subscribe and continue enjoying with el fogoncito!
Remember that you can follow us in YouTube, Facebook and in Twitter: