Spinach-Eggplant Enchiladas

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Total Time (mins)
37
Difficulty
2
Servings
8
Ingredients
17
Total Prep Time: 15 minutes
Calories Per Serving: 260
Nutrients

Nutrition Facts

Serving Size 233g

Amount per serving
Calories 260 Calories from fat: 180
% Daily Value*
Fat 20 g 31 %
Saturated 3 g 15 %
Trans 0 g
Polyunsaturated Fat 6 g %
Monounsaturated Fat 10 g %
Cholesterol 5 mg 2 %
Sodium 95 mg 4 %
Potassium 600 mg 6 %
Carbohydrate 18 g 6 %
Fiber 6 g 24 %
Sugars 4 g
Protein 7 g
Vitamin A 60 %
Vitamin C 40 %
Calcium 15 %
Iron 10 %
Vitamin E 15 %
Vitamin K 220 %
Thiamin 10 %
Riboflavin 10 %
Vitamin B6 15 %
Folate 30 %
Phosphorus 15 %
Magnesium 20 %
Copper 15 %
Manganese 50 %
Molybdenum 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.

Tip: Enjoy enchiladas either warm or at room temperature.

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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. Prep Time:15 minutes Cook time: Serves: 8
Nutrition facts: 260 Calories, 20 grams fat
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.

    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.Tip: Enjoy enchiladas either warm or at room temperature.