Best Eggplant Enchiladas Recipes

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MOOSEWOOD EGGPLANT ENCHILADAS



Moosewood Eggplant Enchiladas image

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

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



Eggplant Enchiladas image

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

1 medium eggplant
3 -4 medium potatoes
2 tablespoons olive oil
1 tablespoon minced onion
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
24 corn tortillas
enchilada sauce
cheddar cheese

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

EGGPLANT ENCHILADAS RECIPE - (4.3/5)



Eggplant Enchiladas Recipe - (4.3/5) image

Provided by kmad

Number Of Ingredients 13

1 eggplant
kosher salt
olive oil for frying (I used canola oil)
tomato sauce, this is the one I adore, but feel free to use your favorite store-bought
heavy cream
freshly grated Asiago cheese or Parmigiano Reggiano (I used parm)
Stuffing
bread crumbs, about 1/2 cup, made from about 3 slices day-old bread*
1 cup whole milk ricotta, homemade is easy and delicious
grated zest of 1 lemon
juice of 1/2 lemon
1 tsp. fresh thyme leaves, minced
1/4 tsp. kosher salt

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.

EGGPLANT ALMOND ENCHILADAS



Eggplant Almond Enchiladas image

Years ago, a vegetarian friend of mine had us over for supper. Though neither of us is vegetarian, we ARE adventurous foodies, so a vegetarian meal is no problem (once in awhile). She pulled this from one of her cookbooks. It's about as "gourmet" as I get, but it is FABULOUS. I haven't met a person yet who hasn't loved it. ...

Provided by Nicole Bredeweg

Categories     Tacos & Burritos

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.

EGGPLANT ENCHILADAS -SPA STYLE



Eggplant Enchiladas -Spa Style image

This is an all time favorite at the Lake Austin Spa Resort. This recipe is from my friend Trisha S. who lived in Texas. She served it with Roasted Red Pepper Sauce. I just like it with the cheese on top.

Provided by Pat Duran

Time 30m

Number Of Ingredients 13

1 c chopped vidalia onion
1 Tbsp minced garlic
1/4 c chicken broth, low-fat plus more for later in recipe
1 tsp worcestershire sauce
6 c peeled, cubed eggplant( 2 small)
1 c chopped green bell pepper
1 c sliced fresh mushrooms
2 Tbsp chopped, toasted almonds
1 tsp black pepper
1 c grated low fat monterrey jack cheese
1 Tbsp minced fresh parsley
12 large whole wheat flour tortillas
chicken broth, low-fat-for tortilla softening

Steps:

  • 1. Preheat oven to 350^. Spray a 9 x 13- inch glass baking dish with vegetable spray. Set aside. Sauté onion and garlic in stock in a large skillet. Cook 5 minutes, then stir in eggplant, green pepper, mushrooms and worcestershire sauce.
  • 2. Cook 10-12 minutes or until eggplant is soft. Remove from heat; add almonds, parsley, pepper and 3/4 cup of the cheese.
  • 3. Simmer a small amount of chicken stock in a small frying pan; dip tortillas in individually on each side to soften. Place a portion of the eggplant mixture in each tortilla and roll up tightly. Place seam side down in prepared baking dish. Top with remaining cheese and bake 20 minutes. Each has 168 calories. Fat-5.4 g.

EGGPLANT ENCHILADAS



EGGPLANT ENCHILADAS image

Number Of Ingredients 14

Eggplant Enchiladas
Ingredients:
12 Tortillas
6 cups cubed eggplant (approx two small ones, chopped into ½")
1 cup chopped onion
2 medium cloves garlic, crushed
1 cup chopped green pepper
1 ½ teaspoon salt
Lots of black pepper
1 packed cup grated mild, white cheese (Monterey jack or mild cheddar)
1 cup almonds, chopped, toasted in a dry skillet
Vegetable oil for frying tortillas- I don't fry them- I just warm them in a dry skillet
2-3 Tablespoons olive oil, to sauté veggies
1 can enchiladas sauce - I use mild

Steps:

  • Directions: Preheat oven to 350° Large skillet, begin sautéing onions, garlic, add salt, stir, 5 min. Add cubed eggplant, mix, cover & cook 10 min (until eggplant soft)- I roasted the eggplant pieces in the oven, tossed in olive oil with Kosher salt. Then I added it to the onions Add peppers, almonds, black pepper, cook 5 min. stirring frequently Remove from heat and add cheese, mix it in, set aside Heat ½" vegetable oil in new skillet, fry tortillas 10 sec each side- I dry pan warmed them on each side Fill each tortilla: place hunk (1/4 cup) of filling on one side, roll it up Line up enchiladas in baking pan, pour enchilada sauce (or salsa) on top Bake in oven for about 20 minutes. Serve with sour cream + salsa

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