Translated from Turkish, the name of this recipe is “The Imam Fainted”. I will leave you to decide why.
Although I had purchased some jasmine rice to accompany this dish, I did not get time to make it. Since I found the filling a bit acidy, it was a serious omission. My daughter did not care for the eggplant but suggested a long, Asian eggplant might give better results.
This is a very good dish. Increase the chili powder to taste. I had only 6 tortillas and could have used more. One change I would make is to substitute sour cream for the ricotta cheese. But, of coarse, ricotta is much lower in fat.
Note, these are not enchiladas as such, but a casserole made with typical enchilada ingredients, and very tasty.
A nice variation on scalloped potatoes. To provide flavour beyond pepper and salt, I enhanced the recipe in the following ways: added rosemary to the cooking water for the potatoes, added a pinch each of garlic powder and cayenne pepper along with pepper and salt to the main dish and the cottage cheese topping. I think my main problem was too many potatoes (I used four and three would have been adequate) without increasing the amounts of shredded cheese and cottage cheese topping as well.
This is a meal to be planned for and savoured. Not that it is difficult. Most of the time you can go about whatever you have to do while the beans are quietly soaking, simmering or baking. If you have a slow-cooker you can let the beans cook on low overnight and start right in on the baking in the morning. But neither the first cooking nor the baking require more than a few minutes of preparation time.
Prior Preparation needed
Cook raw peanuts until very tender. (Since peanuts are actually a sort of bean, I used the same timing as for dried beans and that worked well.) See instructions below on making the purée.
Well,just after trying “a soufflé that any fool can make”, here is a much more tricky one. This came out quite nicely, but the flavour was not remarkable and I don’t consider the result to be worth the effort.