Eggplant Enchiladas
Flavorful eggplant enchiladas featuring tender roasted eggplant, crunchy almonds, and melted cheese, perfect for vegetarians and those craving hearty, savory Mexican-inspired dishes.
Ingredients
- 1 cup chopped onions
- 2 medium cloves garlic, crushed ⓘ
- 2 to 3 Tbsp olive oil ⓘ
- 1 1/2 tsp salt ⓘ
- 6 cups cubed eggplant ⓘ
- 1 cup chopped green peppers
- 1 cup chopped toasted almonds ⓘ
- black pepper to taste ⓘ
- 1 package grated mild white cheese ⓘ
- vegetables (optional for filling or topping) ⓘ
- oil for frying tortillas ⓘ
Instructions
- Preheat oven to 350°F.
- Saute chopped onions and crushed garlic in olive oil in a large skillet.
- Add salt and cook over medium heat, stirring occasionally for about 5 minutes.
- Add cubed eggplant and cook, covered, for about 10 minutes or until the eggplant is soft.
- Add chopped green peppers, toasted almonds, and black pepper. Cook for another 5 minutes, stirring frequently.
- Remove from heat and add grated cheese. Mix well.
- Use the mixture to prepare enchiladas, wrapping in tortillas and baking until heated through.
Nutrition & Diet Analysis (per serving)
889
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).