Tuesday June 25th 2019

Eggplant Enchiladas

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Rating: 3.5/5 (4 votes cast)

Recipe: Eggplant Enchiladas


  • 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


  1. Saute onion and garlic in stock in a large skillet.
  2. Cook 5 minutes then stir in eggplant, green pepper, mushrooms and Worcester-shire sauce.
  3. Cook 10-12 minutes or until eggplant is soft.
  4. Remove from heat; add almonds, parsley, pepper and 3/4 cup cheese.
  5. Simmer small amount of stock in a small frying pan.
  6. Dip tortillas in individually on each side to soften.
  7. Put a portion of eggplant mix in each tortilla and roll tightly.
  8. Place in a glass baking dish sprayed with vegetable coating spray.
  9. Top with remaining cheese and bake 20 minutes at 350 Degrees F.
  10. 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

Eggplant Enchiladas, 3.5 out of 5 based on 4 ratings
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