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1
First, let's dice up the eggplant and potatoes.
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2
About 1/2 the width of a quarter is a good size.
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3
The potatoes can be a little smaller than the eggplant because they will shrink less.
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4
Combine diced eggplant and potato in your mixing bowl.
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5
Add olive oil.
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Season with salt and pepper, mixing well.
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7
Cover your baking sheet with a sheet of parchment.
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8
Spread the diced and seasoned vegetables out evenly on the tray.
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9
Don't crowd the tray too much, or your vegetables might not roast up properly.
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10
Bake for 30 minutes.
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11
Use a spatula to flip the vegetables and mix them up so they cook a little more evenly.
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Slide the tray in for another 15-30 minutes.
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13
Keep an eye on 'em though.
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14
you want a nice golden roast, but you definitely don't wanna go over.
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15
Meanwhile, dice your tomatoes, and crumble up your cotija.
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16
When the eggplant and potatoes are roasted, toss them in a mixing bowl with the diced tomato.
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Add half of the crumbled cotija, reserving the other half to top your enchiladas.
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18
Taste and season your enchilada filling and set it aside so you can get cracking on the rest of the process.
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19
Unless you want to just eat the filling.
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20
the filling is good alone too.
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21
Not alone as in by yourself, but alone as in, without a tortilla.
