Stacked eggplant enchiladas
Yield: 4 Servings
Ingredients:
- 10 fresh corn tortillas : Olive oil : Filling:
- 1 lg eggplant (1-1/2 pounds) : Olive oil : Salt and freshly ground : black pepper
- 1 1/4 c chopped red onion
- 1 TB slivered garlic
- 1/2 c finely diced celery
- 3/4 c diced red and/or yellow bell : pepper
- 1 c fresh or frozen corn : kernels
- 1/2 c diced seeded Italian Roma : tomatoes
- 1/2 c slivered almonds -- lightly : toasted
- 8 oz fresh Mexican style cheese
Instructions:
: such as -- Queso Fresco or : Roasted Tomatillo Sauce -- : (recipe follows) : Garnish: Finely diced red : bell peppers diced avocado : and cilantro sprigs In a non-stick skillet saute each tortilla briefly on both sides with a few drops of olive oil until fragrant and very lightly browned. Set aside on paper towels. Filling: Slice the eggplant into 1/2-inch thick rounds discarding the stem. Brush lightly with olive oil and season with salt and pepper and grill or roast in a preheated 400 degree oven until eggplant is cooked through and lightly browned. Coarsely chop and set aside in a bowl. While eggplant is cooking add onion garlic celery and pepper to a saute pan with a tablespoon of olive oil and cook over moderately high heat until crisp tender and lightly browned. Add to eggplant along with corn tomatoes and almonds and toss gently to combine. Season to taste with salt and pepper. In a lightly oiled baking dish alternate a layer of tortillas eggplant filling two thirds of the Tomatillo Sauce and crumbled cheese ending with a tortilla. Place uncovered in a preheated 375 degree oven for 15-20 minutes to heat through. Slice into wedges and serve with remaining Tomatillo Sauce and garnish with a scattering of diced red peppers avocado and cilantro sprigs. Yield: 6 servings Recipe By :COOKING RIGHT SHOW #CR9603 Date: Wed 23 Oct 1996 08:35:29 ~0400
