Adapted from: Moosewood Cookbook
Preparation time: 45 minutes, plus 30 minutes to bake
Yield: 6 servings (2 enchiladas apiece)
You'll love these
slightly-different enchiladas, with their deep flavor and wonderful
textural contrasts. Serve them with beans and rice and a green
salad on the side.
NOTE: Make the Mexican Red Sauce ahead of time.
1 tablespoon olive oil
1 cup minced onion
6 cups diced eggplant
1 teaspoon salt (possibly more, to taste)
Black pepper to taste
2 tablespoons minced garlic
1 medium-sized bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 packed cup grated jack cheese
12 corn tortillas
Mexican Red Sauce (recipe follows)
- 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.
Mexican Red Sauce
1 to 2 tablespoons olive
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup water or tomato juice
Black pepper and cayenne to taste (optional)
- 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!)