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Title: Eggplant-Almond Enchiladas
Categories: Mexican
Yield: 6 Servings

12 Tortillas
6 c Eggplant; 1/2" cubes;
-approximately 2 eggplants
1 c Onion; chopped
2 cl Garlic; crushed
1 c Green pepper; chopped
1 1/2 ts Salt
Black pepper; lots
1 c Monterey jack; grated;
-packed
1 c Toasted almonds; chopped
Vegetable oil
2 tb Olive oil; up to 3 tb

Begin a batch of hot sauce early in the day. Begin the enchiladas
about 2 1/2 hours before you plan to serve them. The enchilada
filling is pre-cooked, the tortillas are pre-fried, and after you
assemble them, they bake in a hot sauce bath. You can use
store-bought, frozen tortillas or make your own. If you make your
own, plan to spend most of the day on your enchilada project. It will
be worth it!

Part One:

In a large skillet, begin sautéeing unions and garlic in olive oil.
Add salt. Cook, stirring occasionally, over medium heat for about
five minutes.

Add the eggplant (which should be in 1/2" cubes). Mix. Cover and cook
about ten minutes, or until eggplant is soft.

Add peppers, almonds, and black pepper. Cook another five minutes,
stirring frequently. Remove from heat and add cheese. Mix.

Part Two:

Heat about 1/2" vegetable oil in a heavy skillet. Cast iron is best.
Fry each tortilla on both sides--only 10 seconds on each side. Don't
fry them long enough to crispen or they'll break when you try to roll
them up! Drain them on paper towels.

Part Three:

Fill each tortilla by placing a hunk (more or less 1/4 c) of filling
on one side and rolling it up.

Situate your filled enchiladas gently in a baking pan. Pour your
batch of hot sauce over the top. Heat in a 350 F oven for about
20 minutes.

Recipe by Moosewood Cookbook

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