Grilled Eggplant "Enchiladas" with Red Chile Sauce
TIME/SERVINGS
Makes: 6 servings
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.
INGREDIENTS
- 1 cup New Mexican goat cheese, feta, or ricotta cheese, crumbled
- 1 cup grated cheddar or Monterey Jack cheese
- 2 eggplants, sliced 1/4 inch thick, lightly oiled and grilled, or broiled
- 1 large onion, diced and sautéed until golden
- For the red chile sauce:
- 1/2 cup Chimayo chile powder
- 8 to 10 blackened tomatoes (roast in oven or over direct flame until charred)
- 3 cloves garlic, chopped and sautéed until lightly browned
- 1/2 teaspoon cumin seed, toasted and ground
- 1/2 teaspoon coriander seed, toasted and ground
- 1 teaspoon toasted Mexican oregano (optional)
- 1 1/2 to 2 cups chicken or vegetable stock
- 1 tablespoon honey (optional)
- Salt and pepper to taste
INSTRUCTIONS
- 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.
COMMENTS | ADD YOUR OWN
FWIW... in a Mexico City vegetarian cafe near the UNAM campus... I had my first version of "Egg Enchilidas"... a very thin "tortilla" made from beaten eggs, thinned out with some milk and then slow cooked on a buttered griddle.. to make really thin tortillas that are then stuffed and drowned in a good enchilada sauce.
Its a good way to get quality protein (if you eat eggs).
DH & I are on the SB diet - I am SOOO making this! Cannot wait
Great recipe! We added corn tortillas and it came out wonderfully.
how are eggs vegetarain? Are you an ovo-vegetarian?
Can someone explain the blackened tomatoes to me a bit? Are those whole tomatoes? Do I need to scoop out the seeds?