Eggplant Enchiladas Recipe

Name: Eggplant Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 c. chopped onions; 2 medium cloves garlic, crushed; 2 to 3 Tbsp. olive oil (for sauteing vegetables); 1 1/2 tsp. salt; 6 c. cubed eggplant (approximately 2 small eggplant); 1 c. chopped green peppers; 1 c. chopped, toasted almonds; lots of black pepper; 1 pkg. c. grated mild white cheese; veggies; oil (for frying tortillas); 12 tortillas

Servings: persons

1 c. chopped onions
2 medium cloves garlic, crushed
2 to 3 Tbsp. olive oil (for sauteing vegetables)
1 1/2 tsp. salt
6 c. cubed eggplant (approximately 2 small eggplant)
1 c. chopped green peppers
1 c. chopped, toasted almonds
lots of black pepper
1 pkg. c. grated mild white cheese
veggies
oil (for frying tortillas)
12 tortillas

1
Preheat oven to 350u00b0.
2
Saute onions and garlic in olive oil in a large skillet.
3
Add salt.
4
Cook over medium heat, stirring occasionally for about 5 minutes.
5
Add eggplant.
6
Cut into 1/2-inch cubes.
7
Mix. Cover and cook about 10 minutes or until eggplant is soft.
8
Add green peppers, almonds and black pepper.
9
Cook another 5 minutes, stirring frequently.
10
Remove from heat and add cheese. Mix.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 c. chopped onions, 2 medium cloves garlic, crushed, 2 to 3 Tbsp. olive oil (for sauteing vegetables), 1 1/2 tsp. salt, and more.

Yes, Eggplant 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.

Eggplant Enchiladas

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