3 japanese eggplants, skin on and cut into 1/2-inch dice |
1/4 cup olive oil |
salt and freshly ground black pepper |
1 tablespoons finely chopped garlic |
2 tablespoons finely chopped fresh oregano leaves |
1 tablespoon finely chopped fresh flat-leaf parsley leaves |
1 cup grated manchego cheese |
1 cup grated monterey jack |
3 roasted red peppers, peeled, seeded and chopped |
3 to 4 roasted garlic cloves |
3 to 4 tablespoons creme fraiche |
1 tablespoon red wine vinegar |
1 tablespoons honey |
1 tablespoon chopped chipotle in adobo |
3 cups balsamic vinegar |
1 tablespoon honey |
1 bottle dark beer (1 1/2 cups) |
3 large eggs |
2 tablespoons all-purpose flour |
salt and freshly ground black pepper |
4 to 6 medium-sized, poblano peppers, oven roasted, seeded and carefully peeled |
1 1/2 cups all-purpose flour |
salt and freshly ground black pepper |
1 1/2 cups yellow cornmeal |
4 cups peanut oil |
freshly chopped parsley leaves, for garnish |