Eggplant Enchiladas
Filling:
4 cloves of garlic, peeled
1 medium onion
1 green bell pepper
1 red bell pepper
1 carrot
1 eggplant
1 tomato
1 jalapeno or other spicy pepper
oregano
basil
nutritional yeast (if you have it, and want a vitamin boost)
salt
Wraps:
6 flour tortillas
1 8 oz tomato sauce
dash, chipotle or other spicy pepper seasoning
Garnish:
1 Avocado, mashed, with salt, lemon juice, and oregano added
shredded lettuce
diced tomato
Cooking
30 minutes before you start to cook, sweat the eggplant (dice it, then lay it flat in pan or on a cookie sheet, sprinkle salt on it, and watch the beads form; 30 minutes later, dry it off with a towel). While it's sweating, dice all the other veggies for the filling. Put a bit of oil in the skillet, then toss in garlic and onions and begin to fry over medium heat. After 2 minutes, add carrot, fry, wait a few minutes, then add eggplant. Let this brown well - it could take 10-15 minutes - before adding peppers. Fry for 5-10 minutes, then add spices and tomato. While all that's cooking, in another flat-bottomed skillet, pour the tomato sauce and warm over medium heat. Add salt and the chipotle and a touch of water and apple-cider vinegar. Get that nice and hot, then turn off both burners.
Preheat oven now to 350 (175 c), and put a touch of oil at the bottom of a casserole dish (I use a 9 x 13 glass dish). Place one tortilla in the tomato sauce gently (don't let it sink into the sauce, you only want a light coating and you don't want the tortilla to disintegrate), then flip it over. Make sure there's a bit of sauce on both sides. Then scoop the filling into the tortilla. I usually make an even 2" strip through the middle of the tortilla. Try to wrap the sides around the filling, then use a spatula to move the tortilla to the pan. Don't worry about the enchiladas being wrapped tight yet; as the bulk of them are shoved into the dish, they squeeze together nicely. Repeat this for as many tortillas as you have, as long as you have filling. If you have leftover tomato sauce, pour it on top of the enchiladas.
Bake at 350 for about 15-20 minutes (though if the edges of the tortillas start to blacken, take it out earlier).
Top with shredded lettuce, tomato, and mashed avocado. Serve with Spanish Rice.
4 cloves of garlic, peeled
1 medium onion
1 green bell pepper
1 red bell pepper
1 carrot
1 eggplant
1 tomato
1 jalapeno or other spicy pepper
oregano
basil
nutritional yeast (if you have it, and want a vitamin boost)
salt
Wraps:
6 flour tortillas
1 8 oz tomato sauce
dash, chipotle or other spicy pepper seasoning
Garnish:
1 Avocado, mashed, with salt, lemon juice, and oregano added
shredded lettuce
diced tomato
Cooking
30 minutes before you start to cook, sweat the eggplant (dice it, then lay it flat in pan or on a cookie sheet, sprinkle salt on it, and watch the beads form; 30 minutes later, dry it off with a towel). While it's sweating, dice all the other veggies for the filling. Put a bit of oil in the skillet, then toss in garlic and onions and begin to fry over medium heat. After 2 minutes, add carrot, fry, wait a few minutes, then add eggplant. Let this brown well - it could take 10-15 minutes - before adding peppers. Fry for 5-10 minutes, then add spices and tomato. While all that's cooking, in another flat-bottomed skillet, pour the tomato sauce and warm over medium heat. Add salt and the chipotle and a touch of water and apple-cider vinegar. Get that nice and hot, then turn off both burners.
Preheat oven now to 350 (175 c), and put a touch of oil at the bottom of a casserole dish (I use a 9 x 13 glass dish). Place one tortilla in the tomato sauce gently (don't let it sink into the sauce, you only want a light coating and you don't want the tortilla to disintegrate), then flip it over. Make sure there's a bit of sauce on both sides. Then scoop the filling into the tortilla. I usually make an even 2" strip through the middle of the tortilla. Try to wrap the sides around the filling, then use a spatula to move the tortilla to the pan. Don't worry about the enchiladas being wrapped tight yet; as the bulk of them are shoved into the dish, they squeeze together nicely. Repeat this for as many tortillas as you have, as long as you have filling. If you have leftover tomato sauce, pour it on top of the enchiladas.
Bake at 350 for about 15-20 minutes (though if the edges of the tortillas start to blacken, take it out earlier).
Top with shredded lettuce, tomato, and mashed avocado. Serve with Spanish Rice.
posted by C at
11:11 AM
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