Mmmm, I am happy and full of squash at the moment, it was a very good day food wise and I am happy with my edible bounty. Yesterday, I discovered something delicious at Whole Foods I found the recipe and am going to make it for myself, they were eggplant enchiladas in the hot food area. I bought a small bit to go with my salad and it was honestly one of the best things I've ever eaten! I literally could not get the fork to my mouth quickly enough, I almost ate my own hand. I don't even really like eggplant but this was really, really good! I found the recipe in an LA times article and I'm stealing it! So, here it is:
Total time: About 1 1/2 hours
Servings: 4 to 6
Ancho sauce
4 dried ancho chiles
3 large cloves garlic, unpeeled
1 teaspoon dried oregano
3/4 teaspoon coarse sea salt
1. Remove the stems and seeds from the chiles and place the peppers in a glass bowl. Pour boiling water over to cover by 3 inches and let them soak until very soft, about 30 minutes.
2. Drain the peppers and place them in a blender with the garlic and oregano. Strain the soaking water and add 1 1/2 cups to the blender. Puree until smooth. Strain the mixture through a sieve into a clean, shallow pie plate; season with salt and set aside.
Enchiladas and assembly
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, diced
1 medium red pepper, cored, seeded and cut into 1/2 -inch dice
1 teaspoon coarse sea salt, divided
1 medium white eggplant, peeled and cut into 1/2 -inch dice
2 long, slender zucchini, trimmed and cut into 1/2 -inch dice
2 teaspoons dried oregano, preferably Mexican
Servings: 4 to 6
Ancho sauce
4 dried ancho chiles
3 large cloves garlic, unpeeled
1 teaspoon dried oregano
3/4 teaspoon coarse sea salt
1. Remove the stems and seeds from the chiles and place the peppers in a glass bowl. Pour boiling water over to cover by 3 inches and let them soak until very soft, about 30 minutes.
2. Drain the peppers and place them in a blender with the garlic and oregano. Strain the soaking water and add 1 1/2 cups to the blender. Puree until smooth. Strain the mixture through a sieve into a clean, shallow pie plate; season with salt and set aside.
Enchiladas and assembly
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, diced
1 medium red pepper, cored, seeded and cut into 1/2 -inch dice
1 teaspoon coarse sea salt, divided
1 medium white eggplant, peeled and cut into 1/2 -inch dice
2 long, slender zucchini, trimmed and cut into 1/2 -inch dice
2 teaspoons dried oregano, preferably Mexican
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