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Old 02-16-2009, 05:17 PM
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Default Eggplant Enchiladas

his is great, much better than it may sound.

EGGPLANT ENCHILADAS

2 tablespoons butter
1˝ pounds eggplant, cut into 1/2-inch cubes
2 cloves garlic, minced or pressed
1 onion, chopped
1 green pepper, chopped
1 4-ounce can diced chilies
2˝ cups shredded cheddar cheese
salt and pepper to taste
2 10-ounce cans enchilada sauce
12 corn tortillas
plain yogurt for garnish
chopped cilantro for garnish

1. Melt butter in skillet and sauté egg plant and garlic until soft, about 15 minutes.

2. Add onion and green pepper, cook 10 minutes more.

3. Add chilies, 1˝ cups cheese, and salt and pepper to skillet, and mix well.

4. Heat enchilada sauce until steamy in small frying pan. Dip a tortilla in sauce until soft; spoon a 12 of the vegetable th mixture down center and roll to enclose filling. Arrange seam side down in a greased 9" by 13" pan. Repeat with each tortilla.

5. Cover all with remaining sauce and cheese.

6. Bake, uncovered, 20 minutes at 350° (if cold, baked, covered with foil for 20 minutes, then uncovered 20 minutes).

7. Serve with yogurt and chopped cilantro on the side.
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Old 02-16-2009, 06:41 PM
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Default Re: Eggplant Enchiladas

I always have too many Ichiban eggplants in the summer so I'm always on the look-out for new eggplant ideas.

This looks delicious, Doug!

Lee
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Old 02-16-2009, 07:35 PM
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Default Re: Eggplant Enchiladas

Worth a shot! DW loves eggplant, thanks!
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Old 06-02-2009, 08:12 PM
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Default Re: Eggplant Enchiladas

Made this again recently and now have some photos to go with the recipe (printable copy attached):
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File Type: pdf Eggplant Enchiladas.pdf (130.1 KB, 261 views)
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Old 06-02-2009, 08:15 PM
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Default Re: Eggplant Enchiladas

omg, veggies again!! I have to try it!!
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Old 06-03-2009, 12:28 PM
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Default Re: Eggplant Enchiladas

Oh my, that looks so delicious... I want to make those.
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Old 06-03-2009, 02:35 PM
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Default Re: Eggplant Enchiladas

We love eggplant! Thanks for adding the photos too!!!
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Old 10-26-2009, 09:28 PM
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Default Re: Eggplant Enchiladas

I made this tonight and it was absolutely WONDERFUL!!! Great recipe, Doug!

Mine looked like Doug's until I had to use flour tortillas instead of corn - the corn tortillas I bought were very thick, and broke when I tried to roll them.

My garnishes are a little different, too.

We LOVED this!

Lee

Last edited by QSis; 05-15-2010 at 09:59 PM.
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Old 05-15-2010, 07:43 PM
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Default Re: Eggplant Enchiladas

Eggplants looked nice yesterday, so I made this yet again tonight -- but this time with GREEN enchilada sauce.

This is one of the BEST non-vegan vegetarian dishes EVER!

Try it, you'll like it!
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Old 06-10-2010, 02:28 PM
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Default Re: Eggplant Enchiladas

Wow very good preparation and looks appetizing. Eggplant is one of my favorite vegetables.
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Old 06-10-2010, 06:27 PM
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Default Re: Eggplant Enchiladas

Quote:
Originally Posted by QSis View Post
I made this tonight and it was absolutely WONDERFUL!!! Great recipe, Doug!

Mine looked like Doug's until I had to use flour tortillas instead of corn - the corn tortillas I bought were very thick, and broke when I tried to roll them.

My garnishes are a little different, too.

We LOVED this!

Lee
I didn't notice your broken tortilla problem before today. Corn tortillas are preferred for enchiladas -- flour tortillas are good, of course, but the result isn't an enchilada, IMHO it's more of a burrito.

There are several ways to soften corn tortillas so they can be rolled.

First, be sure they're fresh -- old tortillas are quite stiff.

Second, you can wrap several in foil, sprinkling a few drops of water on each one, and them put the sealed foil packet in a 200-degree oven for about 10 minutes.

Third, you can heat them over an open flame or on a grill for a few seconds, or in a dry pan or on a griddle.

Fourth, my (Canadian) mother (who loved Mexican food) used to fry them in a little Crisco for a few seconds (too long and they start to crisp); this helps them crisp when baked and adds some texture and flavor, but it also adds calories, of course.

Fifth, if the sauce is warm, it will soften the tortillas if you leave them in it for a couple of seconds; works best in combination with one of the other methods.
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