Grilled Eggplant Enchiladas With Red Chile SauceFrom greekgirrrl 8 years ago
- 1 cup New Mexican goat cheese, feta, or ricotta cheese, crumbled shopping list
- 1 cup grated cheddar or monterey jack cheese shopping list
- 2 eggplants, sliced 1/4 inch thick, lightly oiled and grilled, or broiled shopping list
- 1 large onion, diced and sautéed until golden shopping list
- For the *Red Chile* Sauce: shopping list
- 1/2 cup Chimayo chile powder shopping list
- 8 to 10 blackened tomatoes (roast in oven or over direct flame until charred) shopping list
- 3 cloves garlic, chopped and sautéed until lightly browned shopping list
- 1/2 teaspoon cumin seed, toasted and ground shopping list
- 1/2 teaspoon coriander seed, toasted and ground shopping list
- 1 teaspoon toasted Mexican oregano (optional) shopping list
- 1 1/2 to 2 cups chicken or vegetable stock shopping list
- 1 tablespoon honey (optional) shopping list
- salt and pepper to taste shopping list
How to make it
- Place all sauce ingredients in a blender and puree.
- Mix cheeses together.
- Pour 1/3 of red chile sauce on the bottom of an oven-safe dish. Arrange 1/3 of the eggplant slices over sauce. Cover with 1/3 of the sautéed onion, then 1/3 of cheese mixture. Continue the layers two more times, ending with a cheese layer on top.
- Bake in an oven at 350°F until cheeses are melted and top is slightly brown, about 15 to 18 minutes.
- Rather than layering this dish, you can make individual, rolled enchiladas. Place 3 tbsp of cheese mixture in middle of eggplant, place all rolled eggplant in dish, cover with red chile sauce and bake.
The Cookgreekgirrrl Huntington Village, NY
The Rating6 people
I love this variation and can't wait to taste it. Thanks so much - a high 5 for you!!lunasea in Orlando loved it
another great post... will have to start a couple of extra plants for the garden this year....peetabear in mid-hudson valley loved it
I very nice twist indeed... Hmmm Greek-Mexi fusion... Maybe you have started a new food group... ;-)~jimrug1 in Peoria loved it