Recipe: Eggplant Enchiladas
Ingredients
- Vegetable coating spray
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup defatted chicken broth
- 1 teaspoon Worcestershire sauce
- 6 cups peeled, cubed eggplant (2 small)
- 1 cup chopped green pepper
- 1 cup sliced fresh mushrooms
- 2 tablespoons chopped, toasted almonds
- 1 teaspoon freshly ground black pepper
- 1 cup grated Monterey Jack cheese
- 1 tablespoon minced fresh parsley
- 12 whole wheat flour tortillas
- Stock for softening tortillas
Instructions
- Saute onion and garlic in stock in a large skillet.
- Cook 5 minutes then stir in eggplant, green pepper, mushrooms and Worcester-shire sauce.
- Cook 10-12 minutes or until eggplant is soft.
- Remove from heat; add almonds, parsley, pepper and 3/4 cup cheese.
- Simmer small amount of stock in a small frying pan.
- Dip tortillas in individually on each side to soften.
- Put a portion of eggplant mix in each tortilla and roll tightly.
- Place in a glass baking dish sprayed with vegetable coating spray.
- Top with remaining cheese and bake 20 minutes at 350 Degrees F.
- Servings: 12 (1 enchilada each)
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 8
Culinary tradition: Mexican
Calories: 158
Fat: 6g
Protein: 7g
