We are at the point now that I am not allowed to buy any more food, except bananas and dairy (which, given my obsession with homemade ice cream this summer, means our fridge is still full of eggs and full-fat dairy products).  We have veggies coming in from our garden and the CSA, and cabinets and a freezer full of things that need eating up before we leave.  Last week I found myself with three roasted eggplants, three roasted tomatoes, and a need to get creative.  I remembered seeing this recipe title in the New Moosewood Cookbook, and shunned it for being a little strange.  However, I found this combination to be better than I could have hoped – its delicious!  I needed to share this with you, sorry that I have no pictures.

Note: keeping roasted veggies on hand is great in the summer.  Eggplant, zucchini, peppers, mushrooms, tomatoes, onions, even fennel: slice and roast for ~30 minutes at 400F with a spray of olive oil, salt and pepper.  They come together quickly for sandwiches, stuffing filling, pasta sauce, pizza toppings, salad toppers, and in meals like this.  Roasting concentrates sugars (and flavors) and really does a service to the veg, and you in putting together a quick meal.

Eggplant Enchiladas (inspired by The New Moosewood Cookbook)

  • 1/2 cup almonds
  • 6 corn tortillas, warmed to soften slightly
  • 3 small eggplants, roasted in rounds and cut into strips
  • 1/2 onion, diced
  • 2 cloves garlic, cut into slices
  • 2 oz shredded white cheese
  • Red Enchilada Sauce (recipe below)
  1. Heat oven to 350, and get out a small casserole dish.
  2. Heat 2 T olive oil in a pan.  Cook whole almonds until starting to brown.  Remove to a paper towel to drain, reserving oil in pan.  Chop almonds roughly into thirds and set aside.
  3. In remaining oil, saute onion and garlic until soft.  Add eggplant and almonds, mixing to combine.
  4. Fill each tortilla with 1/6th of the cheese, followed by 1/6th of the eggplant mixture.  Roll up and put in the dish, rolled side down to keep the tortilla closed.
  5. Cover with sauce, then foil.  Cook 30 minutes until heated through.  Serve with sour cream, guacamole, or just east as is.

Enchiladas Red Sauce (my version)

  • 3 roasted tomatoes, plus a handful of fresh smashed cherry tomatoes OR one can diced tomatoes
  • 2 T tomato paste
  • 1 t cumin
  • 1/2 t salt
  • water as needed
  1. Heat tomatoes, paste and seasonings until combined well.  Cook 20 minutes, adding water as needed to prevent sticking and to keep this a sauce.