Moosewood Eggplant Enchiladas Recipes

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.

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.

Steps:

• Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
• Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
• Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
• Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
• Drizzle sauce over eggplants and garnish with scallion.