Mini casserole "al pastor" (mexican food)

INGREDIENTS:

2 marinated eggplants
1 C. cube chopped pineapple
1 handful of chopped cilantro
1/4 finely chopped white onion
lemon juice

SAUCE TO MARINATE:

2 tomatoes
2 long pepper (chiles largos) if they are dried soaked them for 1 hr.
1 tbsp. of axiote powder
2 chipotle peppers
1 garlic clove
1/4 white onion
bay leaves

FOR THE DOUGH (MINI CASEROLE)

3/4 C corn flour
water




INSTRUCTIONS:

  Peel the eggplants and with the same peeler create long sttipes with them and put them on a strainer for at least 20 minutes.

  Roast the tomatoes and put them with all the sauce ingredients in the blender and blend until smooth. Pour this mix in a bowl and add the eggplants until they are all cover with the sauce. Cover the bowl and refrigerate for at least 3 hours but if you could leave them all night long the flavor will be more intense.

  When the time to marinate has passed , heat a pan and put the eggplants on it until the water has evaporated, turn off the heat an cover the pan.

  FOR THE DOUGH: Add slowly and carefully water to the flour until you get a firm smooth dough. Make ball the sixe of a golf ball and crush it to form the "mini casserole" and cook them on a pan for 2 to 3 minutes per side.

  Now is time to assemble: Put some eggplant "meat" on the mini casserole and on the top add the pineapple, the chopped onion and cilantro, some lemon juice and ready to serve!!