Spinach Eggplant Enchiladas

This dish offers a flavorful twist on a Mexican favorite and will surely liven up your plate. Try it for lunch or dinner! It’s even great as leftovers! This tasty treat is brought to us by our friends at Dole Fresh Vegetables.

Serves 8

Cooking Tip of the Week: Cooking quinoa can be a cinch! Just use the ratio of 1 cup quinoa to 2 cups of water or broth. You can add even more flavor with some aromatic spices and herbs, like garlic, black pepper or parsley.

Food for Thought: Salsa verde in English translates to “green salsa.” Traditionally, it is composed of tomatillos, the Mexican husk variety of tomatoes, but commonly, it can refer to any flavorful sauce made with herbs and zest. Pesto is the Italian version of “salsa verde.” The beauty of using an herb-based sauce is that it adds powerful flavor and its packed with nutrients! A good homemade sauce will take a meal from bland to va-va-voom in no time!

Family Dinner Conversation Starter: If you had to pick a sandwich that best represented your personality, what would you pick and why?

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 cauliflower (such as DOLE^®cauliflower)*
• 3/4 cup shredded Mexican cheese blend or dairy-free cheese, divided
• 1/4 cup chopped walnuts
• 1 teaspoon chili powder
• For the Salsa Verde
• 1 package (8 oz) spinach (such as 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
• salt to taste
• *To roast cauliflower, chop into florets, toss with olive oil, sprinkle with salt and pepper. Spread in a single layer on a baking sheet and roast at 400F for 25-30 minutes.

Directions:

For the salsa verde:

Together: Combine spinach, basil, cilantro, walnuts, olive oil, lemon juice, 2 tablespoons water and salt to taste in blender or food processor. Cover; blend until smooth.

For the enchiladas:

Adult: Preheat oven to 350°F.

Together: 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.

Kid: Combine quinoa, cauliflower, 1/2 cup cheese, walnuts and chili powder.

Together: 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.

Tip:  Enjoy enchiladas either warm or at room temperature.