Best 5 Eggplant Almond Enchiladas Recipes

EGGPLANT ENCHILADAS

Steps:

• Note: I made up this recipe on the fly, so all measurements are guesstimates only. I work by the season, taste, season some more method, so adjust the spices to your liking. Also, I made my own enchilada sauce with stuff I had on-hand, but a large can (24 oz) is about the amount you'll need.
• Cut the eggplant and potatoes into rounds about 1/4-1/2 inch thick.
• Dice into small cubes. (I have an onion chopper that does this for me very quickly -- ).
• In a large skillet, saute the eggplant and potatoes for 5-10 minutes, adding seasonings and adjusting as desired. Don't cook so long that the eggplant gets mushy-the potatoes will still be crunchy.
• Slice enough cheddar to put one or two pieces in each tortilla.
• Put a layer of enchilada sauce in the bottom of a 9" x 13" dish.
• Soften the tortillas by heating them in a skillet or the microwave so that they will roll without breaking.
• Fill each tortilla with a slice of cheese and a spoonful of the potato/eggplant mixture. Roll and place in the dish.
• Repeat until you have two 9" x 13" dishes each filled with 12 enchiladas.
• Cover the enchiladas with the remaining sauce, getting it between the tortillas.
• Top with grated cheddar.
• Bake at 350° for 20 minutes or until cheese is bubbly.

MOOSEWOOD EGGPLANT ENCHILADAS

Steps:

• 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.

EGGPLANT WITH ALMONDS

Steps:

• Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
• When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

EGGPLANT ENCHILADAS RECIPE - (4.3/5)

Steps:

• 1. Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hour... worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer - just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices. 2. Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt. 3. Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Asiago (or parm) before serving.

ALMOND-BREADED EGGPLANT PARMESAN

Steps:

• Peel eggplant. Cut into 1 1/2-inch wide by 1/4-inch thick slices. Sprinkle slices with sea salt, transfer to a colander, and let sweat for at least 30 minutes. Pat slices dry.
• Preheat the oven to 350 degrees F (175 degrees C). Set out 2 baking sheets.
• Beat eggs in a wide bowl. Mix ground almonds, flaxseed meal, oats, Italian seasoning, and salt together in a bowl until well combined, then transfer 1/2 of the mixture to a large plate.
• Dip eggplant slices in egg wash until completely covered. Allow excess to drain off, then dip in ground almond mixture until coated on both sides, adding more almond mixture to the plate as needed. Place on the baking sheets in a single layer.
• Bake one sheet at a time in the preheated oven for 14 to 16 minutes, flipping slices halfway through.
• Mix spaghetti sauce, tomatoes, onion, bell peppers, and zucchini together in a large bowl. Spread some sauce in the bottom of a 9x13-inch baking pan. Place a single layer of eggplant on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses. Repeat layering with sauce, eggplant, and cheeses. Sprinkle basil and Italian seasoning on top.
• Return to the oven and bake until cheese is golden brown, about 30 minutes.