Ingredients

serves 6

　　3 Japanese eggplants, cut into 1/2-inch dice

　　4 cloves garlic, coarsely chopped

　　2 teaspoons finely chopped fresh oregano leaves, plus more for garnish

　　3 tablespoons olive oil

　　Kosher salt and freshly ground black pepper

　　1 1/2 cups (6 ounces) grated Manchego cheese

　　1/4 cup finely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish

　　1 (12-ounce) bottle dark beer

　　3 large eggs

　　1/2 cup plus 2 tablespoons all-purpose flour, plus more for dredging

　　6 poblano peppers, roasted and carefully peeled (see Notes, page 22)

　　6 (6-inch) wooden skewers, soaked in water

　　1 1/2 cups white or yellow cornmeal

　　4 cups canola oil

　　Red Pepper Sauce (recipe follows)

　　Balsamic Reduction (recipe follows)

　　

Red Pepper Sauce

3 large red bell peppers, roasted and chopped (see Notes, page 22)

　　6 cloves roasted garlic

　　3 cloves fresh garlic, chopped

　　1 to 2 chipotle chiles in adobo, to taste

　　3 tablespoons red wine vinegar

　　1/4 cup canola oil

　　3 tablespoons crema, crème fraîche, or sour cream

　　Kosher salt and freshly ground black pepper

　　

Balsamic Reduction

3 cups balsamic vinegar

　　1 tablespoon honey

　　Kosher salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Toss the eggplant, garlic, and oregano with the olive oil on a rimmed baking sheet, and season with salt and pepper. Roast, stirring once, until light golden brown and soft, about 20 minutes. Transfer to a bowl and let cool slightly. Then fold in the cheese and chopped parsley.

　　

Step 3

Whisk the beer, eggs, and flour together in a medium bowl until smooth, and season with salt and pepper.

　　

Step 4

Make a 3-inch slit lengthwise down the center of each chile, and carefully remove the seeds using a small spoon. Divide the eggplant filling among the chiles, compressing it into the shape of the pepper (the roasted chiles are very delicate and may begin to tear but will be fine). Thread a skewer through each slit to close.

　　

Step 5

Scoop about a cup of flour onto a plate, and season it with salt and pepper. Scoop the cornmeal onto a plate, and season it with salt and pepper. Dredge the chiles completely in the flour and tap off any excess. Dip the chiles into the beer batter and allow the excess to drain off. Then dredge the chiles in the cornmeal and tap off any excess.

　　

Step 6

Heat the canola oil to 370°F in a large frying pan or shallow pot. Fry the peppers in batches, turning them, until lightly browned, about 4 minutes. Drain on paper towels.

　　

Step 7

Ladle the Red Pepper Sauce onto the center of 6 plates, drizzle with some of the balsamic glaze and oregano leaves, and place the chiles rellenos on top. Garnish with parsley.

　　

Red Pepper Sauce

Step 8

Combine the red peppers, roasted and fresh garlic, chipotle, vinegar, and oil in a blender and blend until smooth. Transfer to a bowl, whisk in the crema, and season with salt and pepper.

　　

Balsamic Reduction

Step 9

Bring the vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until thickened and reduced to about 3/4 cup, about 30 minutes. Stir in the honey and season with salt and pepper.

　　Bobby Flay's Throwdown!