Eggplant-Almond Enchiladas

From The New Moosewood Cookbook. Recipe contains dairy.


  • 1 T. olive oil
  • 1 C. minced onion
  • 6 C. diced eggplant (1 large or 2 small)
  • 1 t. salt
  • Lots of black pepper
  • 4 medium cloves garlic, minced
  • 1 medium green pepper, minced
  • 1 C. lightly toasted almonds, minced
  • 1 packed C. grated Jack cheese (or a similar mild white cheese)
  • 12 corn tortillas
  • 1 batch Mexican Red sauce


  1. Sauté onion in olive oil for about 5 minutes. Add eggplant, salt, and pepper; cover and cook 10 minutes over medium heat until the eggplant is soft. Add garlic and bell pepper. Cook 5-8 minutes more or until pepper is just tender.
  2. Remove from heat; stir in almonds and cheese.
  3. Moisten each tortilla briefly in water, then place ¼ C. of the filling on one side and roll up. Gently place in a baking dish. Pour a batch of the sauce over the top. Bake uncovered about 30 minutes at 350.

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