EGGPLANT ENCHILADAS

EGGPLANT ENCHILADAS image

Number Of Ingredients 14

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Eggplant Enchiladas
Ingredients:
12 Tortillas
6 cups cubed eggplant (approx two small ones, chopped into ½")
1 cup chopped onion
2 medium cloves garlic, crushed
1 cup chopped green pepper
1 ½ teaspoon salt
Lots of black pepper
1 packed cup grated mild, white cheese (Monterey jack or mild cheddar)
1 cup almonds, chopped, toasted in a dry skillet
Vegetable oil for frying tortillas- I don't fry them- I just warm them in a dry skillet
2-3 Tablespoons olive oil, to sauté veggies
1 can enchiladas sauce - I use mild

Steps:

Directions: Preheat oven to 350° Large skillet, begin sautéing onions, garlic, add salt, stir, 5 min. Add cubed eggplant, mix, cover & cook 10 min (until eggplant soft)- I roasted the eggplant pieces in the oven, tossed in olive oil with Kosher salt. Then I added it to the onions Add peppers, almonds, black pepper, cook 5 min. stirring frequently Remove from heat and add cheese, mix it in, set aside Heat ½" vegetable oil in new skillet, fry tortillas 10 sec each side- I dry pan warmed them on each side Fill each tortilla: place hunk (1/4 cup) of filling on one side, roll it up Line up enchiladas in baking pan, pour enchilada sauce (or salsa) on top Bake in oven for about 20 minutes. Serve with sour cream + salsa