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Eggplant Enchiladas 01

Make Eggplant Enchiladas 01 at home with Olive Oil, Onion, Eggplant, and Garlic Minced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 cup
• 6 cup
• 4 clove

Method (preview)

1. 1

   Heat olive oil in a deep skillet or Dutch oven.

2. 2

   Add onion, and saute for about 5 minutes over medium heat.

3. 3

   All eggplant, salt, and pepper, and mix well.

4. 4

   Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.

5. 5

   Add garlic and bell pepper.

6. 6

   Stir and cook 5 to 8 minutes or until the pepper is just tender.

7. 7

   Taste to correct salt.

8. 8

   Remoove from heat; stir in almonds and cheese Preheat oven to 350.

9. 9

   Moisten each tortilla briefly in water, then place approximately 1/4 cup of filling on one side and roll up.

10. 10

    Gently situate the filled enchiladas in a baking pan.

11. 11

    Pour a batch of sauce over the top.

12. 12

    Bake uncovered for about 30 minutes.