Subj : Eggplant-Almond Enchiladas
To   : All
From : Ben Collver
Date : Tue Oct 24 2023 11:25:30

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Eggplant-Almond Enchiladas
 Categories: Mexican
      Yield: 6 Servings

     12    Tortillas
      6 c  Eggplant; 1/2" cubes;
           -approximately 2 eggplants
      1 c  Onion; chopped
      2 cl Garlic; crushed
      1 c  Green pepper; chopped
  1 1/2 ts Salt
           Black pepper; lots
      1 c  Monterey jack; grated;
           -packed
      1 c  Toasted almonds; chopped
           Vegetable oil
      2 tb Olive oil; up to 3 tb

  Begin a batch of hot sauce early in the day. Begin the enchiladas
  about 2 1/2 hours before you plan to serve them. The enchilada
  filling is pre-cooked, the tortillas are pre-fried, and after you
  assemble them, they bake in a hot sauce bath. You can use
  store-bought, frozen tortillas or make your own. If you make your
  own, plan to spend most of the day on your enchilada project. It will
  be worth it!

  Part One:

  In a large skillet, begin sautéeing unions and garlic in olive oil.
  Add salt. Cook, stirring occasionally, over medium heat for about
  five minutes.

  Add the eggplant (which should be in 1/2" cubes). Mix. Cover and cook
  about ten minutes, or until eggplant is soft.

  Add peppers, almonds, and black pepper. Cook another five minutes,
  stirring frequently. Remove from heat and add cheese. Mix.

  Part Two:

  Heat about 1/2" vegetable oil in a heavy skillet. Cast iron is best.
  Fry each tortilla on both sides--only 10 seconds on each side. Don't
  fry them long enough to crispen or they'll break when you try to roll
  them up! Drain them on paper towels.

  Part Three:

  Fill each tortilla by placing a hunk (more or less 1/4 c) of filling
  on one side and rolling it up.

  Situate your filled enchiladas gently in a baking pan. Pour your
  batch of hot sauce over the top. Heat in a 350 F oven for about
       20    minutes.

  Recipe by Moosewood Cookbook

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