- This is slightly modified from Mollie Katzen’s Moosewood
Cookbook recipe for Eggplant Enchiladas.
I just roll the ingredients (usually without cheese) in flour
tortillas.
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- 6 cups cubed eggplant
- 1 cup chopped onion
- 2 minced cloves garlic
- 1½ tsp. salt
- dash pepper (optional)
- 1 cup chopped almonds
- 1 cup shredded jack cheese (optional)
- oil for frying (around 2 Tbs.)
- flour tortillas
-
- Cook garlic in oil (5 min.), add eggplant and cook until soft,
around 10 minutes. Add
rest of ingredients except cheese and cook 5 minutes.
Add cheese if desired and roll up in tortillas.
-
- Omit cheese and add Italian spices and this makes a great filling
for calzone. Just wrap a
tablespoon of filling in a piece of bread dough and bake at 350°
until browned, around 15 minutes.
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