Roasted Eggplant Roll-Ups with Spicy Red Sauce

Roasted Eggplant Roll-Ups with Spicy Red Sauce

Enchilada-Lasagna Fusion, Reimagined

Taking inspiration from Rocky Durham's Low-Carb Southwest class, we're shaking things up with this twist on the traditional enchilada-lasagna combo. But here's the twist: we're ditching the layering technique in favor of individual, rolled eggplant enchiladas.

• Yield: 6 generous servings

Item List:

For the Rolls:

• 1 cup of New Mexican goat cheese, feta, or ricotta cheese, crumbled into joyous chunks
• 1 cup of grated cheddar or Monterey Jack cheese, shredded like a boss
• 2 humongous eggplants, sliced to 1/4 inch thick rounds, just perfect for rolling
• A massive onion, chopped into delightful dice

For the Red Chile Sauce:

• 1/2 cup Chimayo chile powder, perfect for marinating
• 8 to 10 fiery tomatoes, charred or broiled until tender and juicy
• 3 cloves of garlic, finely chopped like a superstar chef
• 1/2 teaspoon cumin seed, toasted, ground, and ready to rock
• 1/2 teaspoon coriander seed, toasted, ground, and full of flavor
• 1 teaspoon toasted Mexican oregano (optional, but highly recommended)
• 1 1/2 to 2 cups of chicken or vegetable stock, stir it up
• 1 tablespoon of honey (optional, for added brightness)
• Season to taste with salt, pepper, and curse words, if desired

The Game Plan:

1. Fire up that sauce! Char the tomatoes on a gas flame or broil them until lightly blackened. Toss 'em in the blender with garlic, chile powder, cumin, coriander, Mexican oregano, stock, and honey. Blend until silky smooth, then season like a chef. Set aside that fiery glory.
2. Sauté the onion until golden and add it to the 'I'm feeling golden' club. Set it aside with the rest of the VIPs.
3. Ready the eggplant by brushing it with oil and grilling or broiling until slightly charred and softened. These bad boys will be the stars of our show. Set aside.
4. Preheat your oven (or lower the heat, if necessary) to 350 degrees Fahrenheit (175 degrees Celsius).
5. Mix the cheeses together and get ready to spoon them into our eggplant rolls.
6. In an oven-safe casserole dish, spread 1/3 of the sauce over the bottom. Arrange a third of the eggplant slices over the sauce bed, followed by 1/3 of the sautéed onions, and then a generous dollop of the cheese mixture. Keep on creating layers and repeat the process until you reach the top. Finish with a cheese layer on top.
7. Place your masterpiece in the oven and bake until the cheeses are melted and the top is slightly browned, around 15 to 18 minutes.

Beverage Pairing:Wade into the world of exotic wines and dazzle your taste buds with Mulderbosch Chenin Blanc from South Africa. An underrated variety, Chenin Blanc complements spicy, challenging dishes beautifully. Its tropical fruits will dance with the chile, eggplant, and spices in our masterpiece, leaving you craving for more.

Happy cooking, folks! If you want to up the ante, feel free to experiment with the enrichments provided below. Spice it up, princess!

Enrichment Data:

When it comes to whipping up Grilled Eggplant 'Enchiladas' with Red Chile Sauce, let your creativity flow while keeping the core concept on course. Here's a basic recipe and some thought-provoking variations:

Basic Grilled Eggplant 'Enchiladas' with Red Chile Sauce Recipe

Ingredients

• Eggplant: 2 humongous eggplants, sliced into 1/4-inch thick rounds
• Red Chile Sauce: Made with dried red chilies, garlic, onion, tomato paste, and chicken broth
• Filling: Shredded cheese (Monterey Jack or Cheddar), chopped onion, minced garlic, cilantro
• Spices: Cumin, chili powder, salt, pepper, curse words (optional)
• Additional Toppings: Sour cream, fresh cilantro, diced tomatoes, jalapeños, cotija cheese

Instructions

1. Prepare the Eggplant: Brush eggplant slices with oil and grill until tender and lightly charred.
2. Make the Red Chile Sauce: Soak dried red chilies, then blend with garlic, onion, tomato paste, and broth. Simmer to reduce.
3. Assemble the Rolls: Place grilled eggplant slices flat, spoon a filling of cheese, onions, and garlic onto each slice, and roll tightly.
4. Top with Sauce and Cheese: Arrange rolled eggplants in a baking dish, cover with Red Chile Sauce, and grated cheese. Bake until the cheese is melted and bubbly.
5. Serve: Garnish with sour cream, cilantro, diced tomatoes, jalapeños, and cotija cheese, if desired.

Variations

1. Spicy Chicken Addition

• Add shredded or diced chicken cooked with chipotle peppers in adobo sauce for extra heat.

2. Roasted Veggie Delight

• Incorporate roasted vegetables like zucchini, bell peppers, or sweet potatoes into the filling for added texture and flavor.

3. Greek-Inspired

• Use feta cheese instead of Monterey Jack and add a sprinkle of chopped kalamata olives for a Mediterranean twist.

4. Vegan Option

• Replace cheese with a vegan alternative and add sautéed mushrooms or black beans for protein.

5. Mexican Street Corn Style

• Top with a dollop of sour cream mixed with diced jalapeños and a sprinkle of cotija cheese, along with diced tomatoes and chopped cilantro.

Each variation allows for a unique flavor profile while maintaining the core concept of the dish. Be bold and create your own extraordinary variations of Grilled Eggplant 'Enchiladas' with Red Chile Sauce.

• This Grilled Eggplant 'Enchiladas' with Red Chile Sauce recipe offers a hybrid take on the traditional enchilada-lasagna combo, creating an uncategorized delight.
• Nutrition-wise, the eggplant serves as a great low-carb, vegetable-rich option in this dish.
• For those looking to up the ante, consider experimenting with spicy chicken, roasted veggies, Greek-inspired flavors, vegan alternatives, or a Mexican Street Corn-style topping.
• These enchiladas are worth trying, not just for their unique fusion twist, but also for their versatility in offering numerous variations to suit different tastes.

Read also: