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

Print this Recipe    Eggplant-Almond Enchiladas

1 Tbsp olive oil
1 cup minced onion
6 cups diced eggplant
salt
freshly ground 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
10 to 12 corn tortillas
Mexican red sauce

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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