Recipe: Eggplant-zucchini-pepper enchiladas
VEGGIE-FUL: Eggplant-zucchini-pepper enchiladas. (Ricardo DeAratanha / Los Angeles Times)
Servings: 4 to 6
Note: Dried ancho chiles are available at Latino markets and in the Latino food sections of grocery stores.
4 dried ancho chiles
3 large cloves garlic, unpeeled
1 teaspoon dried oregano, preferably Mexican
3/4 teaspoon coarse sea salt
1. Remove the stems and seeds from the chiles and place the peppers in a glass bowl. Pour boiling water over to cover by 3 inches and let them soak until very soft, about 30 minutes.
2. Drain the peppers and place them in a blender with the garlic and oregano. Strain the soaking water and add 1 1/2 cups to the blender. Puree until smooth. Strain the mixture through a sieve into a clean, shallow pie plate; season with salt and set aside.
Enchiladas and assembly
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, diced
1 medium red pepper, cored, seeded and cut into 1/2 -inch dice
1 teaspoon coarse sea salt, divided
1 medium white eggplant, peeled and cut into 1/2 -inch dice
2 long, slender zucchini, trimmed and cut into 1/2 -inch dice
2 teaspoons dried oregano, preferably Mexican