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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A great way to use up some excess eggplant from the garden or CSA box. I came up with this recipe as part of my quest to find eggplant dishes my husband likes. This one was a winner. Ingredients:
1 medium eggplant |
3 -4 medium potatoes |
2 tablespoons olive oil |
1 tablespoon minced onion |
1 teaspoon chili powder |
1 teaspoon cumin |
1 teaspoon garlic salt |
1 teaspoon paprika |
1/4 teaspoon cayenne pepper |
24 corn tortillas |
enchilada sauce |
cheddar cheese |
Directions:
1. Note: I made up this recipe on the fly, so all measurements are guesstimates only. I work by the season, taste, season some more method, so adjust the spices to your liking. Also, I made my own enchilada sauce with stuff I had on-hand, but a large can (24 oz) is about the amount you'll need.
2. Cut the eggplant and potatoes into rounds about 1/4-1/2 inch thick.
3. Dice into small cubes. (I have an onion chopper that does this for me very quickly - ).
4. In a large skillet, saute the eggplant and potatoes for 5-10 minutes, adding seasonings and adjusting as desired. Don't cook so long that the eggplant gets mushy—the potatoes will still be crunchy.
5. Slice enough cheddar to put one or two pieces in each tortilla.
6. Put a layer of enchilada sauce in the bottom of a 9 x 13 dish.
7. Soften the tortillas by heating them in a skillet or the microwave so that they will roll without breaking.
8. Fill each tortilla with a slice of cheese and a spoonful of the potato/eggplant mixture. Roll and place in the dish.
9. Repeat until you have two 9 x 13 dishes each filled with 12 enchiladas.
10. Cover the enchiladas with the remaining sauce, getting it between the tortillas.
11. Top with grated cheddar.
12. Bake at 350° for 20 minutes or until cheese is bubbly.
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