Moosewood Eggplant Enchiladas

"Delicious and strangely addictive dish. From the Moosewood Cookbook."
photo by a user photo by a user
Ready In:
1hr 15mins
12 Enchiladas




  • Sauce:

  • 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.
  • 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.
  • 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!).
  • Enchiladas:

  • Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
  • 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.
  • Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
  • Remove from heat; stir in almonds and cheese.
  • Preheat oven to 350°F.
  • 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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  1. 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!


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