EGGPLANT ENCHILADAS -SPA STYLE

Eggplant Enchiladas -Spa Style image

Provided by Pat Duran

Time 30m

Number Of Ingredients 13

1 c chopped vidalia onion
1 Tbsp minced garlic
1/4 c chicken broth, low-fat plus more for later in recipe
1 tsp worcestershire sauce
6 c peeled, cubed eggplant( 2 small)
1 c chopped green bell pepper
1 c sliced fresh mushrooms
2 Tbsp chopped, toasted almonds
1 tsp black pepper
1 c grated low fat monterrey jack cheese
1 Tbsp minced fresh parsley
12 large whole wheat flour tortillas
chicken broth, low-fat-for tortilla softening

Steps:

1. Preheat oven to 350^. Spray a 9 x 13- inch glass baking dish with vegetable spray. Set aside. Sauté onion and garlic in stock in a large skillet. Cook 5 minutes, then stir in eggplant, green pepper, mushrooms and worcestershire sauce.
2. Cook 10-12 minutes or until eggplant is soft. Remove from heat; add almonds, parsley, pepper and 3/4 cup of the cheese.
3. Simmer a small amount of chicken stock in a small frying pan; dip tortillas in individually on each side to soften. Place a portion of the eggplant mixture in each tortilla and roll up tightly. Place seam side down in prepared baking dish. Top with remaining cheese and bake 20 minutes. Each has 168 calories. Fat-5.4 g.