Recipe for cooking eggplant and almond enchiladas

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Eggplant and Almond Enchiladas

The Mexican Red Sauce can be made ahead of time.

1 Tbsp. extra virgin olive oil
1 C. minced onion
6 C. diced eggplant
1 tsp. salt (or more, to taste)
Black pepper to taste
2 Tbsp. minced garlic
1 med.-size bell pepper (any color), minced
1 C. minced almonds, lightly toasted
1 C. grated mozzarella or jack cheese
12 corn tortillas
Mexican Red Sauce

Heat the extra virgin olive oil in a deep skillet or Dutch oven. Add onion, and saut for about 5 min. over med. heat.

Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 min. over med. heat, stirring occasionally, until the eggplant is soft.

Add garlic and bell pepper. Stir and cook 5 min. longer, or until the pepper is tender. Taste to correct salt.

Remove from heat; stir in almonds and cheese.

Preheat oven to 350 degrees F.

Moisten each tortilla briefly in water then place approximately 1/4 C. 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 min., or until heated through.

Serve hot, with beans, rice, and green salad.