BBQ Eggplant

1. Combine first nine ingredients for the BBQ eggplant to make the spice rub mix. Set aside.
2. Preheat broiler and set oven rack about 10 inches from heat. Pierce each eggplant in 8 places with a paring knife and place them on a large rimmed baking sheet. Broil 25 to 35 minutes until blackened, heavy, and very tender, turning 3 to 4 times throughout cooking. When slightly cooled, cut off the top of each eggplant then halve lengthwise to cool a bit more. Use tongs or a fork to pull eggplant flesh into strips, transferring to a colander set over a bowl. To remove conspicuous seeds without losing “meat”, scrape seeds away with the sharp edge of a paring knife.
3. After most liquid has drained from eggplant, transfer the “meat” to a 9 by 13 inch pan and sprinkle with half the spice rub. Toss to coat, then, if time permits, refrigerate overnight. When ready to bake, preheat oven to 250 (F) and toss eggplant with remaining spice rub. Bake, uncovered, for 1 1/2 hours, stirring a couple times. Increase oven temp to 350 and bake 15 to 30 minutes more, until little to no moisture remains in the bottom of the pan. Cool in the pan at least 15 minutes, then add BBQ sauce and sesame oil and stir to coat, adjusting seasoning with more salt and pepper as needed.

Enchiladas

1. Preheat oven to 375. Transfer BBQ “meat” to a mixing bowl and combine with scallions and cheese. Lightly oil or spray the (cleaned) 9 x 13 pan and spread the BBQ sauce on the bottom. Place each tortilla on a plate or cutting board and scoop 1/3 cup filling onto it. Roll shut and place seam side down in the prepared pan. Repeat until the pan is full of enchiladas (you may have some leftover filling, which is great for quesadillas). Spoon tomatillo salsa over the enchiladas. Bake, uncovered, for 25 to 30 minutes, until hot and bubbly.
2. Serve each portion with tangy avocado dip (pictured), guacamole, sour cream, and/or more salsa, plus the green scallion tops.