FryBoy
New member
his is great, much better than it may sound.
EGGPLANT ENCHILADAS
2 tablespoons butter
1½ 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
2½ 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, 1½ 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.
EGGPLANT ENCHILADAS
2 tablespoons butter
1½ 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
2½ 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, 1½ 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.