Eggplant and ALmond Enchiladas

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Eggplant and Almond Enchiladas

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 T. olive oil

1 cup minced onion

6 cups diced eggplant

1 t. salt (possibly more -- to taste)

Black pepper to taste

2 T. minced garlic

1 medium-sized bell pepper (any color) -- minced

1 cup minced almonds -- lightly toasted

1 cup grated vegan Mozarella cheese

12 corn tortillas (98% fat free)

Mexican Red Sauce

 

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 vegan cheese.

 

Preheat oven to 350°F. 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.

 

 

NOTE: Make the Mexican Red Sauce ahead of time.

 

 

Source:

" about.com "

S(Formatted for MC6):

" Robin Demers, July 2002 "