Tomato, Mozzarella & Aubergine Enchiladas

Step 1/9

• 1 red onion
• 4 cloves garlic
• 1 jalapeño

Peel and cut the red onion into 8 wedges. Peel the garlic and trim the jalapeño. Deseed and remove the membrane to lessen the heat.

Step 2/9

• 700 g tomatoes

• blender

In a large frying pan or skillet, dry-roast the tomatoes, onion, whole garlic cloves and the jalapeño, shaking / turning regularly until charred all over. Do this in parts. Dry roast the garlic and jalapeño first (about 6 minutes), then the tomatoes and onion (about 10 mins). Once all nicely charred, add them all to a food processor or blender.

Step 3/9

• 1 tsp dried oregano
• 1 tsp salt

Add the brown sugar, oregano and season with salt and pepper then blitz until smooth (or as smooth as you like it). You might need a little less or more sugar, depending on how ripe your tomatoes are.

Step 4/9

• 4 tbsp olive oil
• 10 leaves tarragon
• salt
• pepper

• saucepan

Once blitzed, heat the oil in a saucepan over a medium heat and pour in the sauce. Cook, stirring occasionally, for 10-12 minutes until it is rich and has reduced a little. Stir in half of the chopped tarragon leaves. Check the seasoning and remove from the heat.

Step 5/9

• 2 eggplants
• 3 tbsp olive oil

• grill

Meanwhile, preheat the grill to high and cut the eggplant (aka aubergine) lengthways into roughly 1cm slices. Brush both sides with oil, season generously and lay out on one (or two). Baking trays lined with parchment paper. Grill for 3-4 minutes on each sides until golden and soft.

Step 6/9

• 150 g shredded mozzarella cheese
• 100 g cheddar cheese
• 80 g feta cheese
• parsley
• 2 cloves garlic

Preheat the oven to 180 C / 160 C Fan / 350 F / Gas Mark 4. Grate / crumble and combine all the cheeses but set about 80g aside (for the topping). Toss the rest with the finely chopped garlic and chopped parsley.

Step 7/9

• 6 tortillas

Spoon about a third of the tomato sauce mixture into a large, oven-proof dish so it just covers the base. For each tortilla, lay a slice of eggplant in the middle. Add a couple of tablespoons of the cheese mix along the aubergine then sandwich that with another slice of eggplant on top. Fold the tortilla over to make a parcel and place it (sealed side down) into the dish. Repeat this until they’re all packed together snugly in the dish so you can’t see the base.

Step 8/9

Once complete, spoon over the remaining tomato sauce and spread it across the tortillas. Sprinkle the remaining cheese that you set aside over the top.

Step 9/9

• aluminum foil

Bake in the oven covered in foil for 25 minutes then remove the foil and bake for another 10 minutes or until the cheese is melted and golden.

Enjoy your meal!