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Name: Moosewood Eggplant Enchiladas
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 1 cup onion minced; 6 cups eggplants diced; 1 teaspoon salt (possibly more to taste); black pepper; 2 tablespoons garlic minced; 1 medium bell pepper minced (any color); 1 cup almonds chopped, lightly toasted; 1 cup grated monterey jack cheese packed; 12 corn tortillas; 1 -2 tablespoon olive oil; 1 cup onion minced; 1 poblano chile minced; 1/2 teaspoon salt (possibly more to taste); 2 teaspoons ground cumin; 1 tablespoon chili powder; 3 tablespoons garlic minced; 3 cups tomatoes chopped (canned OK); 1 cup water or 1 cup tomato juice; black pepper and cayenne (optional)

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INGREDIENTS

1 tablespoon olive oil
1 cup onion ; minced
6 cups eggplants ; diced
1 teaspoon salt (possibly more ; to taste)
black pepper
2 tablespoons garlic ; minced
1 medium bell pepper ; minced (any color)
1 cup almonds ; chopped, lightly toasted
1 cup grated monterey jack cheese ; packed
12 corn tortillas
1 -2 tablespoon olive oil
1 cup onion ; minced
1 poblano chile ; minced
1/2 teaspoon salt (possibly more ; to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons garlic ; minced
3 cups tomatoes ; chopped (canned OK)
1 cup water or 1 cup tomato juice
black pepper and cayenne (optional)

Enchiladas, 6 s

INSTRUCTIONS

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NOTES

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Moosewood Eggplant Enchiladas

1 tablespoon olive oil 
1 cup onion minced
6 cups eggplants diced
1 teaspoon salt (possibly more to taste)
  black pepper 
2 tablespoons garlic minced
1 medium bell pepper minced (any color)
1 cup almonds chopped, lightly toasted
1 cup grated monterey jack cheese packed
12  corn tortillas 
  1 -2  tablespoon  olive oil 
1 cup onion minced
1  poblano chile minced
1/2 teaspoon salt (possibly more to taste)
2 teaspoons ground cumin 
1 tablespoon chili powder 
3 tablespoons garlic minced
3 cups tomatoes chopped (canned OK)
1 cup water or 1  cup  tomato juice 
  black pepper and cayenne (optional)

Sauce:. Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so. NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!). Enchiladas:. Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt. Remove from heat; stir in almonds and cheese. Preheat oven to 350degreesF. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad.

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Nutrition

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Serving Size: 1 Enchiladas, 6 serv
Recipe Makes: 12 Enchilada

Calories: 1969
Calories from Fat: 992 (50%)

Amt Per Serving		% DV

	Total Fat 110.2g	147 %
	Saturated Fat 64.3g	321 %
	Monounsaturated Fat 35.3g
	Polyunsanturated Fat 4.9g
Cholesterol 399.6mg		123 %
Sodium 1503.2mg		52 %
Potassium 4334.1mg		114 %
Total Carbohydrate 153g		45 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 149.4g
Protein 98.3g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1969

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