Spinach-Eggplant Enchiladas
These “enchiladas” are made of thin slices of cooked eggplant rolls slathered with a layer of spinach and herb salsa verde, roasted cauliflower pieces, quinoa and shredded cheese. The salsa verde brings this dish to life with a balanced blend of pureed spinach, herbs, garlic walnuts and lemon.
Ingredients
- 1 or 2 medium eggplants, sliced lengthwise
- 3 tablespoons olive oil
- 1/2 teaspoon chopped garlic
- 3 tablespoons cornmeal
- Salt to taste
- 1 cup cooked quinoa
- 1 1/2 cups roasted DOLE Cauliflower
- 3/4 cup shredded Mexican cheese blend, divided
- 1/4 cup chopped walnuts
- 1 teaspoon chili powder
- Salsa Verde featuring DOLE® Spinach (see recipe below)
Directions
- Preheat oven to 350°F.
- Brush eggplant strips with olive oil and sprinkle with garlic. Sprinkle with cornmeal, then season with salt. Place under broiler for 7 minutes, turning once. Remove and cover pan with foil.
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Combine quinoa, DOLE Cauliflower, 1/2 cup cheese, walnuts and chili powder. Spread salsa verde over eggplant slices and spoon on quinoa mixture. Roll eggplant slices around quinoa mixture and arrange in a baking pan. Spread remaining salsa verde on top of eggplant rolls and sprinkle with remaining cheese. Bake for 15 minutes until heated thoroughly and cheese is melted.
Salsa-Verde: Combine 1 pkg. (8 oz.) DOLE® Spinach, 1 cup basil leaves, 1/2 cup cilantro leaves, 1/3 cup chopped walnuts, 1/4 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons water and salt to taste in blender or food processor. Cover; blend until smooth.
Tips & tricks
Enjoy enchiladas either warm or at room temperature.