Ingredients:
Marinade:
1/4 cup olive oil
2 jalapenos, coarsely chopped
3 tablespoons chopped cilantro
3 cloves garlic, coarsely chopped
1/4 cup fresh lime juice
Salt and freshly ground pepper
Caramelized onions:
2 large red onion, finely sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped cilantro
Salt and freshly ground pepper
Grilled Eggplant:
1 eggplant, sliced lengthwise into 1/4-inch thick slices
Olive oil
Salt and pepper
Directions:
Preheat oven to 450 degrees F.
In a blender, combine the marinade ingredients and blend until smooth.
Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.
Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.
Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas. Brush the tops with olive oil and sprinkle with ancho chile powder. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve.
Yield: 8 servings
Adapted from:
Food Network
Whiskey and Brine 