Eggplant Enchiladas

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Eggplant Enchiladas

 

 

 

4 Corn tortillas

1/2 Cup Salsa sauce

1

Teaspoon Olive oil

1/3 Cup Thinly sliced onions

1 Garlic clove,

sliced

1/2 Cup Cubed eggplant

1/4 Cup Grated zucchini

1 Tablespoon

Sherry, optional

1/4 Can Diced green chilies

2 Tablespoons Minced

cilantro

 

Place tortillas in shallow pan. Spread salsa over them to soften

them.

Let sit for 5 minutes. Turn tortiallas over & coat the other side.

While the

tortillas are softening, heat oil in a skillet & saute onion

for 3 minutes,

stirring frequently. Add garlic, eggplant, zucchini &

sherry if using. Cook,

stirring often, for 5 minutes or so, till eggplant

begins to stick. Remove

from heat & stir in chilies. Pre-heat oven to

400F. Lightly oil a baking

tin. Remove each tortilla from the sauce &

fill with one quarter of the

sauteed vegetables. Roll up tortillas &

place seam side down in baking tin.

Top with the rest of the sauce &

cilantro. Bake for 15 minutes, until evenly

browned.

 

 

Serves 2.

 

 

Calling All Garlic Lovers

 

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