EGGPLANT ENCHILADAS RECIPE - (4.3/5)
Provided by kmad
Number Of Ingredients 13
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.
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Waheed WaheedAhmad
[email protected]I'm not a vegetarian, but I really enjoyed these enchiladas. They were so flavorful and satisfying.
Muhammad Siddique Magsi Siddique Magsi
[email protected]These enchiladas were delicious! I especially loved the roasted eggplant.
Kay Jose
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and so flavorful.
Symon Oyando
[email protected]These enchiladas were a bit too cheesy for my taste, but my kids loved them.
alok jony
[email protected]I'm always looking for new ways to cook eggplant, and this recipe was a great find. The enchiladas were delicious and my family loved them.
Cecilia Wangechi
[email protected]I made these enchiladas for a potluck and they were a big hit! Everyone loved them.
Fatiiqueen Fatimahkhalil107
[email protected]These enchiladas were a bit time-consuming to make, but they were worth the effort. They were so delicious!
Sarah Banda
[email protected]I'm not a big fan of eggplant, but my husband is. He loved these enchiladas and I thought they were pretty good too.
Annabelle Benjamin
[email protected]These enchiladas were a great way to use up some leftover eggplant. They were easy to make and really tasty.
Miars Miars
[email protected]I'm always looking for new and exciting vegetarian recipes, and these enchiladas definitely fit the bill. They were easy to make and absolutely delicious.
Aymen Alhazmi
[email protected]These enchiladas were amazing! The eggplant was cooked perfectly and the flavors were out of this world. I will definitely be making them again soon.
vDesiredFeels
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The eggplant was mushy and the filling was bland.
Irshad mengal
[email protected]These enchiladas were a breeze to make and they tasted incredible! I'll definitely be adding this recipe to my regular rotation.
Takunda Vanlee
[email protected]I tried this recipe and the enchiladas were delicious! The eggplant was soft and flavorful, and the filling was cheesy and satisfying.
Stephanie Harrington
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I'll probably make them again with less chili powder next time.
Ese Olu
[email protected]I'm not a huge fan of eggplant, but these enchiladas were amazing! The eggplant was cooked perfectly and the flavors were incredible.
SLAYERPHANTOM
[email protected]This recipe was easy to follow and the enchiladas turned out great! I will definitely be making them again.
GRADY'S Classic Concessions
[email protected]I made these enchiladas last night and they were delicious! I especially loved the smoky flavor of the roasted eggplant.
Mallory Adams
[email protected]These eggplant enchiladas were a hit with my family! The combination of flavors was perfect, and the eggplant was cooked to perfection.