Something Else to Do with All the Eggplant: Eggplant Enchiladas

A little bird tells me there will be more eggplant in this week’s harvest, and that’s okay with me. I’ve still got to try the Eggplant Involtini recipe Angie Utley posted on the Enright CSA Facebook page, and I made some pretty tasty Eggplant Enchiladas last week. More eggplant!

First, I thought I’d repost something Suellyn Shupe researched for the blog last year—she found a list of eggplant varieties so we could put names with the lovely different types we’ve seen, the purple and white striped, creamy white, and pale green eggplant in addition to the classic aubergine aubergine. We don’t necessarily grow these types at the CSA farms, but it gives you an idea of the variety of eggplant there are out there.

Heirloom Eggplants Varieties from Around the World
Cambodian Green Giant – Large, green fruits with light colored stripes and unique ribbed fruits.
Diamond – This popular Ukrainian variety offers dark purple, delicious tasting fruits.
Rosa Bianca – An Italian eggplant displaying beautiful shades of pink and lavender.
Brazilian Oval Orange Eggplant – Fruits start out green, ripening to orange and finally red.
Thai Yellow Egg – This heirloom eggplant from Thailand produces yellow, egg-shaped fruits.
Ping Tung Long – A productive slender purple fruited eggplant from Taiwan.
Japanese White Egg – Plants are very productive yielding large quantities of small white fruits.
Thai Long Green – Another heirloom eggplant from Thailand produces long, light green fruits.
Listada de Gandia – Purple and white striped eggplant, this one is another Italian variety.
Goyo Kumba – Unusual, tall and ornamental African heirloom with attractive, bright red fruits.
Chinese Round Mauve – This heirloom from China produces colorful medium sized eggplants.
Udmalbet – This green and purple striped eggplant from India turns yellowish as it ripens.

Now, that Eggplant Enchilada recipe:

2 medium eggplant, peeled and thinly sliced
3 tomatoes, peeled and diced
1 Tablespoon chopped fresh basil
2 cloves garlic, minced
1 or 2 small hot peppers, seeded and chopped
Salt and pepper to taste
6 flour tortillas
grated cheese or cheese sauce

Arrange the eggplant on one or more oiled baking sheets, sprinkle with salt, turn, and sprinkle with salt on the other side. Allow to sit for about 30 minutes. Then preheat the oven to 350 degrees ad bake the eggplant until it is brown, about 15-20 minutes.

Combine the tomatoes with the basil, garlic, hot peppers, salt, and pepper in a large skillet or wok. Add the eggplant and simmer for about 15 minutes. Fill the tortillas with the eggplant mixture and fold or roll to make enchiladas. Arrange the enchiladas in a plan and cover with cheese sauce or grated cheese. Bake for about 20 minute until enchiladas are brown.

The recipe I adapted this from served the enchiladas covered with southern white gravy, but they taste pretty good garnished with a little more cheese, sour cream, or guacamole, too, or just a little salsa if you prefer.