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LOCATION: Recipes >> Vegetarian >> Eggplant-almond Enchiladas

Print this Recipe    Eggplant-almond Enchiladas

1 Tbs. olive oil
1 cup minced onion
6 cups diced eggplant
1 tsp. salt... to taste
lots of black pepper
4 med. cloves of garlic, minced
1 med. green bell pepper, minced
1 cup lightly toasted almonds, minced
1 packed cup grated jack cheese ( or similar mild white cheese)
12 corn tortillas ( for me it made 10)

Mexican red sauce about 2 1/2 cups

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

All 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 to 8 min. or until
the pepper is just tender. Taste to correct salt.

Remoove from heat; stir in almonds and cheese

Preheat oven to 350. Moisten each tortilla briefly in water, then
place approximately 1/4 cup of filling on one side and roll up.
Gently situate the filled enchiladas in a baking pan. Pour a batch
of sauce over the top. Bake uncovered for about 30 min.


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