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For the pepita cream:
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2
1.
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Add the pepitas with 2 cups of the cold water to a bowl.
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Allow them to soak for 3 hours.
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2.
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Drain and rinse the soaked pepitas.
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3.
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Add the pepitas into the jar of a blender with 1 cup of fresh water and the salt.
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Blend until smooth.
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If the sauce seems a little thick, add a little more water and continue pulsing until the desired consistency is achieved.
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4.
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Store in an airtight container in the refrigerator.
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Stir before using.
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For the enchiladas:
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1.
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Cut the eggplant in half lengthwise and remove the ends.
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Peel the eggplant if desired (its a preference thing), and cut it into about 3/4 inch thick slices.
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Lay the eggplant slices in a single layer on some sheets of paper towel.
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Sprinkle about 1 teaspoon of salt over the top of all (not each) of the eggplant slices.
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Allow that to sit for about 15 minutes, then turn the slices over and sprinkle another teaspoon of salt over all of the slices.
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Salting helps to remove any bitterness from the eggplant.
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2.
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Meanwhile in a medium skillet combine the onions, 1 tablespoon of the olive oil, sugar and a pinch of salt.
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Cook over medium high heat to start, stirring occasionally.
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When the onions are translucent turn the heat down to medium.
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Add the garlic and oregano.
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Cook stirring until the onions are a golden caramel color, about 15 minutes longer.
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Remove skillet from the heat and set to the side.
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3.
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Preheat the broiler and make sure you have a rack in the middle setting.
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4.
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Rinse the salt off of the eggplant and blot dry.
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5.
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Lay the sliced eggplant and the red bell pepper on a rimmed sheet pan.
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Brush (or mist) both sides of the vegetables with olive oil and season with a little salt and pepper.
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Put the pan under the broiler on the middle rack.
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When the veggies are brown (5 to 7 minutes) turn them over and brown the other side.
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Keep an eye on them once you flip them.
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When browned to your liking remove pan from the oven.
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6.
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Pull most of the charred skin off of the red peppers.
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Cut the peppers and the eggplant into about 1/2 inch dice.
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7.
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In a large bowl combine the diced eggplant and peppers, the caramelized onions, 3/4 cup of the pepita cream sauce and the cilantro (or flat leaf parsley).
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Taste for seasoning and add salt and pepper if needed.
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8.
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Turn the oven on to 350 F. 9.
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Coat the bottom of a 13 x 9 x 2 inch baking dish with some of red the enchilada sauce.
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10.
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Put about 1/3 cup of the filling down the center a warmed tortilla.
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Roll the tortilla around the filling (like a tube) and place it seam side down in the baking dish.
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Repeat with the remaining tortillas, lining them up next to each other down the center of the baking dish.
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11.
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Pour the remaining enchilada sauce over the enchiladas.
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12.
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Tent a sheet of aluminum foil over the dish and bake for about 15 minutes.
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Then remove the foil and bake for a further 15 to 20 minutes, just until the enchiladas are hot.
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13.
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Remove from the oven, and serve with more pepita cream and garnish with pepita seeds.
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Notes: In place of the pepita cream sauce you may use cheese.
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I would suggest adding about 1/3 cup of Pecorino Romano cheese for the filling, and about 3/4 cup of Monterey jack cheese over the top.
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If using canned enchilada sauce go ahead and use two ten ounce cans in their entirety, theres no point in wasting the extra sauce.
