Eggplant Enchiladas -Spa Style

Pat Duran


This is an all time favorite at the Lake Austin Spa Resort. This recipe is from my friend Trisha S. who lived in Texas. She served it with Roasted Red Pepper Sauce. I just like it with the cheese on top.

pinch tips: Perfect Pasta Every Time



makes 12


10 Min


20 Min


1 c
chopped vidalia onion
1 Tbsp
minced garlic
1/4 c
chicken broth, low-fat plus more for later in recipe
1 tsp
worcestershire sauce
6 c
peeled, cubed eggplant( 2 small)
1 c
chopped green bell pepper
1 c
sliced fresh mushrooms
2 Tbsp
chopped, toasted almonds
1 tsp
black pepper
1 c
grated low fat monterrey jack cheese
1 Tbsp
minced fresh parsley
12 large
whole wheat flour tortillas
chicken broth, low-fat-for tortilla softening

Directions Step-By-Step

Preheat oven to 350^. Spray a 9 x 13- inch glass baking dish with vegetable spray. Set aside.
Sauté onion and garlic in stock in a large skillet. Cook 5 minutes, then stir in eggplant, green pepper, mushrooms and worcestershire sauce.
Cook 10-12 minutes or until eggplant is soft. Remove from heat; add almonds, parsley, pepper and 3/4 cup of the cheese.
Simmer a small amount of chicken stock in a small frying pan; dip tortillas in individually on each side to soften. Place a portion of the eggplant mixture in each tortilla and roll up tightly.
Place seam side down in prepared baking dish.
Top with remaining cheese and bake 20 minutes. Each has 168 calories. Fat-5.4 g.