elleCUISINIERS

Submitted by J. Howe, Irmo, South Carolina

Eggplant
1 medium eggplant peeled and sliced into 1/2 inch slices
1 tablespoon corn oil
1 teaspoon oregano
1/2 teaspoon salt
Filling
2 teaspoons corn oil
1 small spanish onion
2 serrano peppers, chopped
1 small green bell pepper
1 tomato, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
Fixings
6 flour tortillas
1/4 cup salsa verde or salsa

The Eggplant:
Brush the eggplant with oil, sprinkle with oregano and salt. Let sit 20 minutes at room temperature. Either grill or broil a couple of inches from element for 5-7 minutes on both sides. This can be done ahead.

To make Filling: Heat oil over medium heat. Add the onion, chilies, bell pepper and sauté for 2 minutes. Add remaining ingredients and sauté for another minute. Chop the eggplant and fold into the vegetable mixture. Wrap in tortilla and top with salsa.