Best Eggplant Almond Enchiladas Recipes

Eggplant Almond Enchiladas image

Provided by Nicole Bredeweg

Number Of Ingredients 22

SAUCE:
2 tsp olive oil
1 c minced onion
1/2 tsp salt
1 1/2 tsp cumin
2 tsp chili powder
3 c chopped tomatoes (1 - 2 medium per cup)
1 c tomato juice
black pepper
cayenne
6 clove garlic, minced
ENCHILADAS:
1 Tbsp olive oil
1 c minced onion
6 c diced eggplant
1 tsp salt
black pepper
4 clove garlic, minced
1 medium green bell pepper, minced
1 c almonds, chopped, toasted
1 c monterey jack cheese
12 flour tortillas

Steps:

1. For sauce, heat olive oil in a medium-sized saucepan. Add onion and salt, and saute over medium heat for about 5 minutes, or until the onion is translucent. Add cumin and chili powder, and saute about 5 minutes more.
2. Add chopped tomatoes and water or juice. Bring to a boil, partially cover, and lower heat. Simmer at least 30 minutes (or even longer). Add the black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more distinct its presence.)
3. The sauce can be left in chunky form, or you can puree all or part of it in a blender or food processor.
4. While sauce is simmering, heat olive oil in a deep skillet or Dutch oven. Add onion, and saute for about 5 minutes over medium heat.
5. 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 minced garlic and green bell pepper. Stir and cook 5 to 8 more minutes, or until the pepper is just tender.
6. Remove from heat, stir in almonds and cheese.
7. Preheat oven to 350*F. Moisten each tortilla briefly in water, then place approximately ¼ cup of filling on one side and roll up. Gently situate the filled enchiladas in a baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 minutes.

Moosewood Eggplant Enchiladas image

Provided by Cheri 911

Categories Vegetable

Time 1h15m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1 cup onion, minced
6 cups eggplants, diced
1 teaspoon salt (possibly more, to taste)
black pepper
2 tablespoons garlic, minced
1 medium bell pepper, minced (any color)
1 cup almonds, chopped, lightly toasted
1 cup grated monterey jack cheese, packed
12 corn tortillas
1 -2 tablespoon olive oil
1 cup onion, minced
1 poblano chile, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons garlic, minced
3 cups tomatoes, chopped (canned OK)
1 cup water or 1 cup tomato juice
black pepper and cayenne (optional)

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.

Eggplant Enchiladas image

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.