EGGPLANT ENCHILADAS RECIPE - (4.3/5)
Provided by kmad
Number Of Ingredients 13
Steps:
- 1. Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hour... worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer - just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices. 2. Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt. 3. Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Asiago (or parm) before serving.
LAYERED VEGETABLE ENCHILADA CASSEROLE
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
- Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
- Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
EGGPLANT ENCHILADAS
A great way to use up some excess eggplant from the garden or CSA box. I came up with this recipe as part of my quest to find eggplant dishes my husband likes. This one was a winner.
Provided by CongoGirl
Categories Potato
Time 1h
Yield 2 dozen, 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 268.2, Fat 5.8, SaturatedFat 0.9, Sodium 42.5, Carbohydrate 50.6, Fiber 8.9, Sugar 3, Protein 6.5
MOOSEWOOD EGGPLANT ENCHILADAS
Make and share this Moosewood Eggplant Enchiladas recipe from Food.com.
Provided by Cheri 911
Categories Vegetable
Time 1h15m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 20
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.
VEGETABLE ENCHILADAS
Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
- Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
- Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
- Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Nutrition Facts : Calories 405 g, Fat 19 g, Fiber 7 g, Protein 19 g
More about "eggplant enchiladas recipe 43"
EGGPLANT ENCHILADAS RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 6Total Time 2 hrs
HOW TO MAKE TASTY EGGPLANT ENCHILADAS - DAD …
From dadgoesgreen.com
Estimated Reading Time 4 mins
BEAN & CHEESE EGGPLANT ENCHILADAS + MORE HEALTHY …
From hungry-girl.com
35 BEST EGGPLANT RECIPES | WHAT TO MAKE WITH EGGPLANT - FOOD COM
From foodnetwork.com
Author By
MOOSEWOOD EGGPLANT ENCHILADAS RECIPE - FOOD.COM | RECIPE
From pinterest.com
EGGPLANT ENCHILADAS RECIPE BY CHEF.ALEXANDE | IFOOD.TV
From ifood.tv
CARAMELIZED EGGPLANT & CHICKEN ENCHILADAS - WINDSET FARMS®
EGGPLANT ENCHILADA CASSEROLE - SOLERANY THE RESTAURANT
From solerany.com
VEGAN EGGPLANT ENCHILADAS WITH PAPRIKA-LIME CASHEW CREAM
From vegnews.com
GRILLED EGGPLANT "ENCHILADAS" WITH RED CHILE SAUCE - GREATIST
From greatist.com
EGGPLANT-ZUCCHINI-PEPPER ENCHILADAS - RECIPES LIST
From recipes-list.com
43 EGGPLANT RECIPES IDEAS | EGGPLANT RECIPES, RECIPES, VEGGIE …
From pinterest.ca
TORTILLA-LESS EGGPLANT ENCHILADAS WITH EL PATO - HEALTHY AND …
From walkerfoods.net
KETO EGGPLANT CHICKEN ENCHILADAS RECIPE
From ketosummit.com
EGGPLANT TORTILLA CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
MOOSEWOOD EGGPLANT ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
ENCHILADA RECIPES - FOOD NETWORK
From foodnetwork.com
RECIPE: EGGPLANT-ALMOND ENCHILADAS WITH MEXICAN RED SAUCE …
From recipelink.com
SPINACH-EGGPLANT ENCHILADAS | DOLE
From dole.com
VEGETARIAN ENCHILADAS {BEST EVER!} – WELLPLATED.COM
From wellplated.com
MOOSEWOOD EGGPLANT ENCHILADAS | FOOD.COM | RECIPE | ENCHILADAS ...
From pinterest.com
EGGPLANT ALMOND ENCHILADAS - VODKAANDBISCUITS.COM
From vodkaandbiscuits.com
50 FLAVOR-PACKED ENCHILADA IDEAS WE LOVE | TASTE OF HOME
From tasteofhome.com
ENCHILADA SAUCE RECIPE|ENCHILADA RECIP
From enchiladasaucerecipe.blogspot.com
SPINACH EGGPLANT ENCHILADAS - MEATLESS MONDAY
From mondaycampaigns.org
ENCHILADA SAUCE RECIPE|ENCHILADA RECIP
From enchiladasaucerecipe.blogspot.com
JUST INVENTED MEXITERRANEAN FOOD. EGGPLANT ENCHILADAS, REFRIED ...
From reddit.com
EGGPLANT ENCHILADAS : KETORECIPES
From reddit.com
EGGPLANT ENCHILADA CASSEROLE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CREAMY EGGPLANT LENTIL ENCHILADAS (VEGAN!) | UP BEET KITCHEN
From upbeetkitchen.com
EGGPLANT ENCHILADAS - RECIPE | COOKS.COM
From cooks.com
STACKED CHEESY EGGPLANT ENCHILADAS | CACIQUE® INC.
From caciquefoods.com
SPINACH-EGGPLANT ENCHILADAS | DOLE
From dole.com
DINNER TONIGHT: EGGPLANT-ALMOND ENCHILADAS - MEXICAN RECIPES
From fooddiez.com
MOLLIE KATZEN
From molliekatzen.com
EGGPLANT AND ALMOND ENCHILADAS - BIGOVEN.COM
From bigoven.com
You'll also love