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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.
Spinach Eggplant Enchiladas
37 Minutes Total time 15 Minutes Prep time 22 Minutes Cook Time 260 Calories 8 Servings



  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.

Tips & tricks

Enjoy enchiladas either warm or at room temperature.

Vegetarian Dinner Mains

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