Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).
Place the flour onto a plate and season with salt and pepper. Dredge
the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter
and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal
In a large frying pan
, heat the oil to 370 degrees F.
Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain
on paper towels. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle
the relleno with some of the balsamic reduction. Garnish