Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Watch how to make this recipe.
Eggplantchiladas
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 607
- Total Fat
- 48 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 23 g
- Cholesterol
- 139 mg
- Sodium
- 828 mg
This dish speaks to how I often cook at home. I try to use what I have on hand in creative ways. Here enchiladas are an opportunity to utilize whatever ground protein I have, plus use up a leftover eggplant, turning everything into bubbly, cheesy comfort food. Eggplant is a vegetable that can do so many things, from acting in a supporting role to starring at the center of the plate. Here thin slices of it are used instead of tortillas to wrap up meat and fillings for a delicious version of enchiladas.
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 607
- Total Fat
- 48 g
- Saturated Fat
- 13 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 23 g
- Cholesterol
- 139 mg
- Sodium
- 828 mg
Ingredients
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Directions
Special equipment:
a mandoline- Put 1/4 cup cooking oil into a large sauté pan and place over medium heat. Add the onions, garlic, chipotle in adobo, smoked paprika, chipotle chile powder, oregano and cumin. Cook, stirring occasionally, until all the vegetables are tender but not browned, about 2 minutes. Add the crushed tomatoes. Season with salt and black pepper. Let simmer for 20 minutes. Remove from the heat and pour into a blender. Add the corn tortillas and blend until smooth. Add the olive oil and blend to emulsify. Set the enchilada sauce aside.
- Preheat the oven to 350 degrees F.
- Cut the eggplant in half longways. Slice the eggplant halves on a mandolin longways, so you get 6 to 8 long, thin slices about the thickness of a tortilla or about 1/4-inch thick. Reserve any remaining eggplant for another use. Lightly season the slices with salt and leave in a colander to drain for 15 minutes. Pat the eggplant slices with a towel to remove moisture.
- Heat a nonstick skillet over medium heat and add 1/4 cup cooking oil. Dust or dip the eggplant slices in flour. Beat the eggs in a shallow bowl. Dip each eggplant slice in egg. Pan-fry each slice until golden brown on both sides, about 1 1/2 minutes each. Have extra oil ready as eggplant absorbs the oil and you’ll need to add more after each slice. Remove from the pan and place on a baking tray.
- Wipe out the pan. Return the pan to high heat and add another 1/4 cup cooking oil. Add the ground meat, season with salt and pepper and cook until browned, about 6 minutes, breaking up chunks with the side of a spoon. Add 1 cup of the enchilada sauce and simmer until the meat is glazed, about 2 minutes. Remove from the heat and allow the mixture to cool, about 20 minutes.
- Combine the cheddar and Jack cheeses. Add 1 cup of the cheese mixture to the cooled meat and mix well. Lay out all the eggplant slices on a cutting board or baking tray. Put a spoonful of meat mixture at the bottom of each slice so it can be rolled longways. Roll the meat in the eggplant “tortillas” like you would for tortilla enchiladas. Put 1 cup of sauce in the bottom of a 2-quart ovenproof casserole. Place each eggplant roll in the sauce, lining them up in a row. Pour the remaining sauce over the eggplant rolls. Sprinkle the remaining cheese mixture over the rolls. Bake uncovered until the cheese has melted and the sauce is bubbling at the edges, about 20 minutes.
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