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Ingredients (13)

For the enchiladas:

  • 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
  • 1 large onion, diced

For the red chile sauce:

  • 1/2 cup Chimayo chile powder
  • 8 to 10 tomatoes
  • 3 cloves garlic, chopped
  • 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
Nutritional Information
  • Calories294
  • Fat14.28g
  • Saturated fat7.66g
  • Trans fat
  • Carbs31.09g
  • Fiber12.35g
  • Sugar14.47g
  • Protein16.46g
  • Cholesterol39.94mg
  • Sodium1247.46mg
  • Nutritional Analysis per serving (6 servings) Powered by

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.

Instructions

To make the red chile sauce:
  1. 1
    Char tomatoes over gas flame until lightly blackened and soft, or broil them in in the oven until browned and slightly collapsed, then place in blender.
  2. 2
    Lightly sauté garlic in a little neutral oil just until golden, then add to tomatoes in blender.
  3. 3
    Add chile powder, cumin, coriander, Mexican oregano, chicken or vegetable stock, and honey (if using) to blender and purée until smooth. Season with salt and pepper to taste, then set aside.

To make the enchiladas:

  1. 1
    Sauté onion until golden and set aside.
  2. 2
    Lightly oil the eggplant slices and grill or broil until slightly charred and softened. Set aside.
  3. 3
    Preheat oven (or lower heat) to 350°F.
  4. 4
    Mix cheeses together and set aside.
  5. 5
    In an oven-safe casserole dish, spread 1/3 of the sauce over the bottom. 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.
  6. 6
    Bake 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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