Recipe: Eggplant-Almond Enchiladas with Mexican Red Sauce (Moosewood Restaurant)
Misc.EGGPLANT-ALMOND ENCHILADAS
Make the Mexican Red Sauce first.
Mexican Red Sauce (recipe follows)
1 tablespoon olive oil
1 cup minced onion
6 cups diced eggplant
1 teaspoon salt (possibly more, to taste)
Black pepper to taste
2 tablespoons minced garlic
1 medium-sized bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 packed cup grated jack cheese
12 corn tortillas
Heat the olive oil in a deep skillet or Dutch oven. Add onion, and saute 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 degrees 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.
MEXICAN RED SAUCE
Makes about 1 quart
1 to 2 tablespoons olive oil
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup water or tomato juice
Black pepper and cayenne to taste (optional)
Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and saute over medium heat for 5 minutes, or until the onion becomes transparent.
Add cumin, chili powder and half the garlic, and saute 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 pur eing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!)
Makes 6 servings, 2 enchiladas apiece
Source: Moosewood Cookbook
Make the Mexican Red Sauce first.
Mexican Red Sauce (recipe follows)
1 tablespoon olive oil
1 cup minced onion
6 cups diced eggplant
1 teaspoon salt (possibly more, to taste)
Black pepper to taste
2 tablespoons minced garlic
1 medium-sized bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 packed cup grated jack cheese
12 corn tortillas
Heat the olive oil in a deep skillet or Dutch oven. Add onion, and saute 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 degrees 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.
MEXICAN RED SAUCE
Makes about 1 quart
1 to 2 tablespoons olive oil
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup water or tomato juice
Black pepper and cayenne to taste (optional)
Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and saute over medium heat for 5 minutes, or until the onion becomes transparent.
Add cumin, chili powder and half the garlic, and saute 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 pur eing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!)
Makes 6 servings, 2 enchiladas apiece
Source: Moosewood Cookbook
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Post a Request - Answer a Question
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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