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Grilled Eggplant "Enchiladas" with Red Chile Sauce

Grilled Eggplant "Enchiladas" with Red Chile Sauce

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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.


  1. 1Place all sauce ingredients in a blender and purée.
  2. 2Mix cheeses together.
  3. 3Pour 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.
  4. 4Bake 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.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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