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A version of this saucy enchilada-lasagna hybrid 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 each grilled or broiled eggplant slice, place all rolled eggplant in the dish, cover with sautéed onions and red chile sauce, and bake.
To make the enchiladas:
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.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...