Moosewood Eggplant Enchiladas Food
MOOSEWOOD'S EGGPLANT WITH MISO SAUCE
An easy and savoury recipe from the famous cookbook, "Moosewood Cooks at Home". This is also relatively low calorie and will please your vegetarian friends.
Provided by blucoat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
- Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
- Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
- Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
- Drizzle sauce over eggplants and garnish with scallion.
Nutrition Facts : Calories 54.9, Fat 1, SaturatedFat 0.2, Sodium 464.6, Carbohydrate 10.6, Fiber 4.7, Sugar 3.6, Protein 2.7
MOOSEWOOD EGGPLANT ENCHILADAS
Make and share this Moosewood Eggplant Enchiladas recipe from Food.com.
Provided by Cheri 911
Categories Vegetable
Time 1h15m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 20
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.
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