Southwestern Recipes
Eggplant and Almond Enchiladas
Yield: 12
Ingredients
- 1 tablespoon olive oil
- 1 cup minced onion
- 6 cups diced eggplant
- 1 teaspoon salt (or more, to taste)
- Black pepper to taste
- 2 tablespoons minced garlic
- 1 medium size bell pepper (any color), minced
- 1 cup minced almonds, lightly toasted
- 1 cup grated mozzarella or jack cheese
- 12 corn tortillas
- Mexican Red Chili Sauce
Instructions
- Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
- Add eggplant, salt and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.
- Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
- Remove from heat; stir in almonds and cheese.
- Heat oven to 350 degrees F.
- Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until
heated through.
- Serve hot, with beans, rice, and green salad.
Notes
The Mexican Red Chili Sauce can be made ahead of time.