Spinach-Eggplant Enchiladas
- Total time
- 37 minutes
- Preparation time
- 15 minutes
- Calories
- 260
- Portions
- 8
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.
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.
Tips & Tricks
Enjoy enchiladas either warm or at room temperature.
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)
Nutritional Facts
| Serving Per Container | |
| Serving Size | 233g |
| Calories | 260 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (20 g) | 31% |
| Saturated Fat (3 g) | 15% |
| Polyunsaturated (6 g) | |
| Monounsaturated (10 g) | |
| Cholesterol (5 mg) | 2% |
| Sodium (95 mg) | 4% |
| Total Carbohydrate (18 g) | 6% |
| Dietary Fiber (6 g) | 24% |
| Total Sugars (4 g) | |
| Protein (7 g) | |
| Calcium | 15% |
| Copper | 15% |
| Folate | 30% |
| Iron | 10% |
| Magnesium | 20% |
| Manganese | 50% |
| Molybdenum | 15% |
| Phosphorus | 15% |
| Potassium (600 mg) | 6% |
| Riboflavin | 10% |
| Thiamin | 10% |
| Vitamin A | 60% |
| Vitamin B6 | 15% |
| Vitamin C | 40% |
| Vitamin E | 15% |
| Vitamin K | 220% |