Stacked Eggplant Enchiladas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
10: fresh corn tortillas,
Directions:
: 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
: 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
Source from luhu.jp
: 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
: 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
Source from luhu.jp