Eggplant And Almond Enchiladas Recipe

Name: Eggplant And Almond Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. cubed eggplant; 1 c. chopped onion; 2 cloves garlic, crushed; 1 c. chopped green pepper; 1 1/2 tsp. salt; black pepper (lots); 1 c. grated Monterey Jack cheese; 1 c. chopped toasted almonds; 2 to 3 Tbsp. olive oil; 12 tortillas; enchilada sauce

Servings: persons

1
In a large skillet, saute onions and garlic.
2
Add salt.
3
Cook (stir occasionally) over medium heat for five minutes.
4
Add eggplant.
5
Mix. Cover and cook for 10 minutes.
6
Add peppers, almonds and black pepper.
7
Cook for 5 more minutes.
8
Stir frequently.
9
Remove from heat and add cheese.
10
Mix.
11
Fill each tortilla with 1/4 cup mixture on one side and roll up.
12
Situate your filled enchiladas in baking pan. Pour hot sauce or salsa over top.
13
Heat in oven at 350u00b0 for about 20 minutes.

1165

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 c. cubed eggplant, 1 c. chopped onion, 2 cloves garlic, crushed, 1 c. chopped green pepper, and more.

Yes, Eggplant And Almond Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant And Almond Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions