Smoky Eggplant Enchiladas

We actually had snow on the ground this morning when I woke up! Surprisingly, this was the first little bit of accumulation that we have had so far this year (but I wasn’t sad when it melted!). It was a dreary day but I didn’t have to work so I worked on a new pie recipe instead! I don’t have the recipe for you yet, but will soon, so get excited! I’ll give you a hint; it’s made with fruit that is in-season right now, but I feel like not many people are familiar with it. At least I wasn’t until recently. Stumped? Know the answer? I guess you’ll have to check back in to see if you’re right!

The recipe that I have for you this evening is not a pie or a dessert, but is warm and comforting and tastes delicious. The eggplant portion of these enchiladas is time-consuming in that there is a lot of waiting time, but prepping it takes minutes. You could even salt it and place it in the marinade the night before, or morning that you’re going to make it, if you want.

I’ve read that salting it is supposed to make the eggplant less bitter, but you may not have to (or choose not to) if it’s a smaller eggplant. After salting the eggplant for this recipe, I googled whether or not I should have done so and found a variety of opinions on the matter arguing for one position or the other. What do you think? I have always salted eggplant before I cook it because I guess at some point I read that I should (however that doesn’t mean I won’t change my mind if there’s a better option, of course).  What do you do?

Although it seems like a lot of steps, this is an easy recipe to put together. I divided the recipe into sections because I thought that it would be easier to follow that way, but you could make the sauce and saute the veggies at the same time if you want. Additionally, I ended up eating three at once…so you may want to double the recipe if you’re serving a few people!

Smokey Eggplant Enchiladas

For the Eggplant:

  • 1 teaspoon Balsamic Vinegar
  • 1 teaspoon Liquid Smoke
  • 1 Tablespoon Braggs Liquid Aminos (or light soy sauce)
  • 2 Tablespoons Water
  • 1/4 teaspoon each Cumin, Onion Powder
  • 1/2 teaspoon Agave
  • 1/2 teaspoon Sriracha
  • 1 large Eggplant, peeled

– After peeling it, slice the eggplant into thin slices. Place the slices in a colander and generously sprinkle with salt. Let sit for about 1 hour and then rinse and pat dry.

– Mix all ingredients in a ziplock bag and marinate eggplant for at least 1/2 hour or longer, turning it several times.

Sauce:

  • 1 15-oz. can Diced Tomatoes with Green Chilis.
  • 1 teaspoon Cumin
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1 Tablespoon Diced Green Chilis
  • 1 teaspoon Vegan Worcestershire Sauce

– Combine all ingredients in a blender and blend until smooth. Set aside.

Filling:

  • 1/2 Medium Onion
  • 1 large Red Bell Pepper
  • 2 cloves Garlic
  • 4 ounces Mushrooms
  • 4 ounces Kale leaves (or spinach)
  • 1 Tablespoon Diced Green Chilis
  • 1 teaspoon Cumin
  • 1/4 – 1/2 teaspoon Garlic Salt (to taste)
  • 1/2 cup black beans, rinsed
  • 2 Lavash, cut into 4 pieces each (or substitute 8 small tortillas)
  • Daiya ‘Cheese’ (optional)

– Preheat oven to 375 F.

– Chop the veggies and saute the onions and bell pepper over medium heat for several minutes (they should still be crunchy). Add the garlic, mushrooms, spices and green chilis. Saute until the mushrooms begin to release liquid.

– Gently stir in the kale and black beans and set aside in a bowl.

– Saute the eggplant slices for a couple minutes each side, sprinkling salt and brushing the extra marinade on each side. They should be tender when cooked.

Enchilada Assembly:

– Spread 1/2 cup of the sauce on the bottom of a greased 9 x 13″ baking dish.

– Onto each tortilla or piece of lavash, place eggplant slices and about 1/4 cup filling. Place in dish, seam-side down, and cover with remaining sauce.

– Bake, covered, for 15 minutes. Increase heat to 400 F and bake, uncovered, for 10 more minutes. Then broil until the cheese is melted on top, about 2 minutes.

Try not to eat them all!

Salted eggplant hanging out in the colander.

Veggie FillingAssemble!Place in the dish seam-side down and then spread on that sauce.I also sprinkled some cheddar Daiya on mine before baking.

Assemble!Place in the dish seam-side down and then spread on that sauce.I also sprinkled some cheddar Daiya on mine before baking.

Place in the dish seam-side down and then spread on that sauce.I also sprinkled some cheddar Daiya on mine before baking.

 

I also sprinkled some cheddar Daiya on mine before baking.

What is your favorite addition to enchiladas?