🫙 From the Spice Rack
eggplant and almond enchiladas
Eggplant and Almond Enchiladas The Mexican Red Sauce can be made ahead of time. 1 tablespoon olive oil 1 cup minced onion 6 cups diced eggplant 1 teaspoon salt (or more, to taste)
mexicanmaineasy
Ingredients8 items
Ingredients
- 1tablespoonolive oil
- 1cupminced onion
- 6cupdiced eggplant
- 1teaspoonsalt (or more, to taste)
- 2tablespoonminced garlic
- 1medium-size bell pepper (any color), minced
- 1cupminced almonds, lightly toasted
- 1cupgrated mozzarella or jack cheese
Directions
- 1
Eggplant and Almond Enchiladas The Mexican Red Sauce can be made ahead of time
- 2
1 tablespoon olive oil 1 cup minced onion 6 cups diced eggplant 1 teaspoon salt (or more, to taste) Black pepper to taste 2 tablespoons minc
- 3
Add onion, and sauté for about 5 minutes over medium heat
- 4
Add eggplant, salt, and pepper, and mix well
- 5
Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft
- 6
Add garlic and bell pepper
- 7
Stir and cook 5 minutes longer, or until the pepper is tender
- 8
Taste to correct salt