Eggplant-Almond Enchiladas

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Eggplant-Almond Enchiladas

 

1 tablespoon olive oil

1 cup minced onion

6 cups diced eggplant

1 teaspoon salt, possibly more, to taste

black pepper to taste

2 tablespoons minced garlic

1 medium-sized bell pepper, minced

1 cup minced almonds, lightly toasted

1 packed cup grated jack cheese

12 corn tortillas

Mexican Red Sauce (recipe follows)

 

Heat the olive oil in a deep skillet or Dutch oven.

Add onion, and sauté for about 5 minutes over medium

heat. Add eggplant, salt, and pepper, and mix well.

Cover and cook for about 10 minutes over medium heat,

stirring occasionally, until the eggplant is soft.

Add garlic and bell pepper. Stir and cook 5 minutes

longer, or until the pepper is tender. Taste to

correct salt.

Remove from heat; stir in almonds and cheese.

Preheat oven to 350 degrees. Moisten each tortilla

briefly in water then place approximately 1/4 cup

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 minutes, or until heated

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

 

Yields 6 servings.

 

Mexican Red Sauce:

1 to 2 tablespoons olive oil

1 cup minced onion

1 Anaheim or poblano chili, minced

1/2 teaspoon salt

2 teaspoons ground cumin

1 tablespoon chili powder

3 tablespoons minced garlic

3 cups chopped tomatoes

1 cup water or tomato juice

 

Black pepper and cayenne to taste (optional)

Heat the olive oil in a medium-sized saucepan. Add the

onion, chili, and salt, and sauté over medium heat for

5 minutes, or until the onion becomes transparent. Add

cumin, chili powder and half the garlic, and sauté for

about 3 minutes longer. Add the tomatoes and water or

juice. Bring to a boil, partially cover, and turn the

heat down as low as possible. Simmer for 30 minutes,

adding the remaining garlic, and optional black pepper

and cayenne to taste during the last 5 minutes or so.

 

 

 

 

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