10162 Grilled Eggplant “Enchiladas” with Red Chile Sauce 6 servings Mon Aug 17 00:47:00 -0700 2009 Mon Aug 17 09:03:14 -0700 2009 Southwestern Licensed http://www.chow.com/recipes/10162 Mon, 17 Aug 2009 16:03:14 GMT Thin slices of eggplant replace the tortillas Thin slices of eggplant replace the tortillas in this vegetarian dish with substance. A version of this was developed by Rocky Durham for our Low-Carb Southwest class.

Game plan: Rather than layering this dish, you can make individual, rolled enchiladas. Place 3 tablespoons of cheese mixture in the middle of the eggplant, place all rolled eggplant in the dish, cover with red chile sauce, and bake.

]]>
  • Place all sauce ingredients in a blender and purée.
  • Mix cheeses together.
  • Pour 1/3 of red chile sauce on the bottom of an oven-safe dish. Arrange 1/3 of the eggplant slices over sauce. Cover with 1/3 of the sautéed onion, then 1/3 of the cheese mixture. Continue the layers two more times, ending with a cheese layer on top.
  • Bake in an oven at 350°F until cheeses are melted and top is slightly brown, about 15 to 18 minutes.

    • Beverage pairing: Mulderbosch Chenin Blanc, South Africa. An underrated variety, Chenin Blanc shows its worth by pairing well with challenging foods. South Africa is one of the top producers of Chenin, and this wine’s tropical fruits will play off the chile, eggplant, and spice.

    ]]>     http://www.chow.com Susan Curtis and Nicole Curtis Ammerman 50 Main 1 cup New Mexican goat cheese, feta, or ricotta cheese, crumbled

    ]]>     1 cup grated cheddar or Monterey Jack cheese

    ]]>     68 2 eggplants, sliced 1/4 inch thick, lightly oiled and grilled, or broiled

    ]]>     54 1 large onion, diced and sautéed until golden

    ]]>     For the red chile sauce:**

    ]]>     277 1/2 cup Chimayo chile powder

    ]]>     109 8 to 10 blackened tomatoes (roast in oven or over direct flame until charred)

    ]]>     74 3 cloves garlic, chopped and sautéed until lightly browned

    ]]>     283 1/2 teaspoon cumin seed, toasted and ground

    ]]>     282 1/2 teaspoon coriander seed, toasted and ground

    ]]>     237 1 teaspoon toasted Mexican oregano (optional)

    ]]>     1 1/2 to 2 cups chicken or vegetable stock**

    ]]>     1 tablespoon honey (optional)

    ]]>     305 Salt and pepper to taste

    ]]>     337 eggplant 184 vegetables 156 bake 698 southwest 435 vegetarian 512 mexican 694 latin 2766 book 6764 susan curtis 6765 nicole curtis ammerman 16713 southwest flavors 699 santa fe