Roasted Elephant Garlic Soup with Grilled Eggplant...
Red Chile Sauce
Grilled Eggplant "Enchiladas" with Red Chile Sauce
- 1 cup New Mexican goat cheese, feta, or ricotta cheese, crumbled
- 1 cup grated cheddar or Monterey Jack cheese
- 2 eggplants, sliced 1/4 inch thick, lightly oiled and grilled, or broiled
- 1 large onion, diced and sautéed until golden
- For the red chile sauce:
- 1/2 cup Chimayo chile powder
- 8 to 10 blackened tomatoes (roast in oven or over direct flame until charred)
- 3 cloves garlic, chopped and sautéed until lightly browned
- 1/2 teaspoon cumin seed, toasted and ground
- 1/2 teaspoon coriander seed, toasted and ground
- 1 teaspoon toasted Mexican oregano (optional)
- 1 1/2 to 2 cups chicken or vegetable stock
- 1 tablespoon honey (optional)
- Salt and pepper to taste
A version of this was developed by Rocky Durham for our Low-Carb Southwest class.
Game plan: Rather than layering this dish, you can make individual, rolled enchiladas. Place 3 tablespoons of cheese mixture in the middle of the eggplant, place all rolled eggplant in the dish, cover with red chile sauce, and bake.
1Place all sauce ingredients in a blender and purée.
2Mix cheeses together.
3Pour 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 the cheese mixture. Continue the layers two more times, ending with a cheese layer on top.
4Bake in an oven at 350°F until cheeses are melted and top is slightly brown, about 15 to 18 minutes.
Beverage pairing: Mulderbosch Chenin Blanc, South Africa. An underrated variety, Chenin Blanc shows its worth by pairing well with challenging foods. South Africa is one of the top producers of Chenin, and this wine’s tropical fruits will play off the chile, eggplant, and spice.
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