Gorditas roasted eggplant

Lunch/dinner, 35 minuten, 4 persons

Ingredients

Roasted eggplant

1 large eggplant, cut into small chunks
5 garlic cloves, peeled
5 fresh thyme sprigs
1 onion, sliced
400 g tin chopped tomatoes
½ red pepper, sliced
30 g demerara sugar
2 tbsp tomato purée
½ lime juice
handful fresh coriander chopped
salt and freshly ground black pepper
5 tbs Roasted chipotle hot sauce
olive oil

Gorditas

For 10 -15 pieces

500 g of corn flour (for making polenta, not the Mexican nixtamalized one :))
½ level tsp of sea salt
1 heaped tsp of baking powder
600 ml hot water
1 tsp wheat flour
olive oil

Preparation

Eggplant:

Preheat the oven to 200 °C.Put the eggplant in a roasting tin with two garlic cloves and the thyme. Season with salt and pepper and coat in the oil. Roast for 30–40 minutes, turning every so often, until soft and golden.To finish the roasted eggplant, heat a splash of oil in a pan over a medium heat and fry the onion for 5 minutes. Peel and crush the remaining garlic and add to the pan. Fry for 2 minutes before adding the tomatoes, red pepper, sugar and tomato purée. Bring to the boil, season and simmer until reduced by a third. Add 5 tablespoons of roasted chipotle hot sauce, the lime juice and coriander stalks and bring back to the boil. Finally, add the roast eggplant and coriander leaves and check the seasoning.

Gorditas:

Place the corn flour and salt in a large bowl and make a well in the center. Stir the baking powder into the hot water and pour it into the well. Stir the cornmeal into the water with a fork and knead it further with your hands when it starts to show consistency. Divide the dough into 10-15 equal pieces and dust with a little flour. Roll each piece of dough into a ball in your hands and then flatten them in a circle of 5 cm. Place these slices on a greased baking tray, dust them with flour and set them asideReturn the pan to medium heat and add a few good dashes of olive oil. Cook the gorditas, a few at a time, for 2 to 3 minutes on each side, or until golden and slightly puffy.Serve the gorditas warm from the pan.

Gorditas roasted eggplant