Recipe Author: Sandra Molina Lobel
1 whole eggplant, peeled and cubed
4 Pasilla peppers, seeded and cleaned
1/2 to 3/4 cup fat free or low fat cheese
Whole wheat bread crumbs
Fresh green chiles
Cube and peel the eggplant and saute with onion, garlic, cumin, salt and pepper.
Cook until the eggplant is tender, then let it cool.
Meanwhile, seed and clean the pasilla peppers (I'm sure any pepper would work great). Steam the peppers alone a bit prior to stuffing.
Once the eggplant is cool, mix in about 1/2 to 3/4 cup of cheese. Any good melting cheese would work. I used Gruyere and some Colby Jack. It sounds like a lot but it is divided into 4 servings.
Then stuff the peppers, dip in an egg wash and roll in whole wheat bread crumbs.
Bake at 300 until nice and brown.
Make a sauce with Greek yogurt and fresh green chilies in your blender and drizzle it on the peppers right before dinner.