EGGPLANT ALMOND ENCHILADAS
Years ago, a vegetarian friend of mine had us over for supper. Though neither of us is vegetarian, we ARE adventurous foodies, so a vegetarian meal is no problem (once in awhile). She pulled this from one of her cookbooks. It's about as "gourmet" as I get, but it is FABULOUS. I haven't met a person yet who hasn't loved it. ...
Provided by Nicole Bredeweg
Categories Tacos & Burritos
Number Of Ingredients 22
Steps:
- 1. For sauce, heat olive oil in a medium-sized saucepan. Add onion and salt, and saute over medium heat for about 5 minutes, or until the onion is translucent. Add cumin and chili powder, and saute about 5 minutes more.
- 2. Add chopped tomatoes and water or juice. Bring to a boil, partially cover, and lower heat. Simmer at least 30 minutes (or even longer). Add the black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more distinct its presence.)
- 3. The sauce can be left in chunky form, or you can puree all or part of it in a blender or food processor.
- 4. While sauce is simmering, heat olive oil in a deep skillet or Dutch oven. Add onion, and saute for about 5 minutes over medium heat.
- 5. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft. Add minced garlic and green bell pepper. Stir and cook 5 to 8 more minutes, or until the pepper is just tender.
- 6. Remove from heat, stir in almonds and cheese.
- 7. Preheat oven to 350*F. Moisten each tortilla briefly in water, then place approximately ΒΌ cup of filling on one side and roll up. Gently situate the filled enchiladas in a baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 minutes.
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Oluwatoyin Adeyemi
[email protected]I can't wait to try this recipe!
Arjun BK
[email protected]Overall, I thought these enchiladas were just okay.
Nolen Holt
[email protected]I would not recommend this recipe.
MicheleElys MER
[email protected]The enchiladas were a bit bland for my taste.
Shahzad Chouhan
[email protected]These enchiladas were a bit too time-consuming to make for a weeknight meal.
Hassnain Bhatti
[email protected]I'm allergic to almonds, so I used a different type of nut in the filling. The enchiladas were still delicious.
Mahi 786
[email protected]I had some trouble finding roasted eggplant, so I used grilled eggplant instead. The enchiladas still turned out great.
Lyns'c Cheremond
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think next time I'll use a milder enchilada sauce.
Thobias Kunzugala
[email protected]I made a few changes to the recipe, but the enchiladas still turned out delicious. I used a different type of enchilada sauce and I added some extra spices to the filling.
Md Khorshed
[email protected]I followed the recipe exactly and the enchiladas turned out great. I would definitely recommend this recipe to others.
Eduardo Suarez
[email protected]I'm not a big fan of eggplant, but I decided to give this recipe a try and I'm so glad I did! The eggplant was roasted to perfection and the almond filling was delicious.
Abisola Adegbami
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Md Suhag
[email protected]The enchilada sauce is the perfect complement to the eggplant and almond filling. It's tangy, spicy, and flavorful.
Rodney Gorge
[email protected]The roasted eggplant and almond filling is so flavorful and unique. I love the combination of textures and flavors.
Avishek Gautam
[email protected]I love how easy these enchiladas are to make. The prep work is minimal and the assembly is a breeze. I also appreciate that I can use frozen eggplant, which makes this recipe even more convenient.
Amit Debnath
[email protected]These eggplant almond enchiladas were a hit with my family! The roasted eggplant and almond filling was flavorful and satisfying, and the enchilada sauce was perfectly tangy and spicy. I will definitely be making this recipe again.