Moosewood Eggplant Enchiladas

READY IN: 1hr 15mins
Recipe by Cheri 911

Delicious and strangely addictive dish. From the Moosewood Cookbook.

Top Review by Dr. Jenny

A little labor intensive, but these enchiladas taste really good. I was a little confused as I did not read the directions carefully and when gathering ingredients, I thought I had to make/buy my own Mexican Red Sauce. It would be helpful if the Mexican Red Sauce was capitalized in the ingredient list with a colon after it to indicate that it is a heading rather than an ingredient. Anyway, we enjoyed this for dinner last night and it reheated well today for lunch. Thanks!

Ingredients Nutrition


  1. Sauce:.
  2. Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.
  3. 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.
  4. NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!).
  5. Enchiladas:.
  6. Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
  7. 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.
  8. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
  9. Remove from heat; stir in almonds and cheese.
  10. Preheat oven to 350°F.
  11. 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.

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