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.
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Ali Khaled
[email protected]The recipe was easy to follow and the enchiladas turned out great. I will definitely be making them again.
Maria Rangel
[email protected]I'm not usually a fan of eggplant, but these enchiladas changed my mind. They were so delicious!
Courtney Morrill
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Dinuka Dilshan
[email protected]These enchiladas were a hit with my family! The flavors were amazing and the eggplant was cooked perfectly.
Ganiu Rahim
[email protected]I thought the eggplant enchiladas were just okay. They weren't bad, but they weren't anything special either.
Mehnat Creation
[email protected]The eggplant enchiladas were a bit time-consuming to make, but they were worth the effort. They were delicious!
Mihnea Michel Merlan
[email protected]These enchiladas were easy to make and very tasty. I will definitely be making them again.
Muhammad Faisal Gujjar
[email protected]I was disappointed with the eggplant enchiladas. The eggplant was tough and the sauce was bland.
AWAB BOSS
[email protected]The eggplant enchiladas were good, but I think I would have liked them more if I had used a different type of cheese.
Bubble Star
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The enchiladas were delicious!
Abdul Haddi
[email protected]I thought the eggplant enchiladas were just okay. They weren't bad, but they weren't anything special either.
Angle naina
[email protected]These enchiladas were a bit too spicy for my taste, but I still enjoyed them.
Joshua Seibert
[email protected]The recipe was easy to follow and the enchiladas turned out great. I will definitely be making them again.
Aitekol Khan
[email protected]I'm not usually a fan of eggplant, but these enchiladas changed my mind. They were so delicious!
Erlinda Johnson
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Nahid Parvej
[email protected]These eggplant enchiladas were a hit with my family! The flavors were amazing and the eggplant was cooked perfectly.