MOOSEWOOD EGGPLANT ENCHILADAS
Make and share this Moosewood Eggplant Enchiladas recipe from Food.com.
Provided by Cheri 911
Categories Vegetable
Time 1h15m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 20
Steps:
- Sauce:.
- Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.
- Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.
- NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!).
- Enchiladas:.
- Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
- Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.
- Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
- Remove from heat; stir in almonds and cheese.
- Preheat oven to 350°F.
- Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad.
EGGPLANT ENCHILADAS
A great way to use up some excess eggplant from the garden or CSA box. I came up with this recipe as part of my quest to find eggplant dishes my husband likes. This one was a winner.
Provided by CongoGirl
Categories Potato
Time 1h
Yield 2 dozen, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Note: I made up this recipe on the fly, so all measurements are guesstimates only. I work by the season, taste, season some more method, so adjust the spices to your liking. Also, I made my own enchilada sauce with stuff I had on-hand, but a large can (24 oz) is about the amount you'll need.
- Cut the eggplant and potatoes into rounds about 1/4-1/2 inch thick.
- Dice into small cubes. (I have an onion chopper that does this for me very quickly -- ).
- In a large skillet, saute the eggplant and potatoes for 5-10 minutes, adding seasonings and adjusting as desired. Don't cook so long that the eggplant gets mushy-the potatoes will still be crunchy.
- Slice enough cheddar to put one or two pieces in each tortilla.
- Put a layer of enchilada sauce in the bottom of a 9" x 13" dish.
- Soften the tortillas by heating them in a skillet or the microwave so that they will roll without breaking.
- Fill each tortilla with a slice of cheese and a spoonful of the potato/eggplant mixture. Roll and place in the dish.
- Repeat until you have two 9" x 13" dishes each filled with 12 enchiladas.
- Cover the enchiladas with the remaining sauce, getting it between the tortillas.
- Top with grated cheddar.
- Bake at 350° for 20 minutes or until cheese is bubbly.
Nutrition Facts : Calories 268.2, Fat 5.8, SaturatedFat 0.9, Sodium 42.5, Carbohydrate 50.6, Fiber 8.9, Sugar 3, Protein 6.5
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