eggplant enchiladas -spa style
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.
prep time
10 Min
cook time
20 Min
method
---
yield
makes 12
Ingredients
- 1 cup chopped vidalia onion
- 1 tablespoon minced garlic
- 1/4 cup chicken broth, low-fat plus more for later in recipe
- 1 teaspoon worcestershire sauce
- 6 cups peeled, cubed eggplant( 2 small)
- 1 cup chopped green bell pepper
- 1 cup sliced fresh mushrooms
- 2 tablespoons chopped, toasted almonds
- 1 teaspoon black pepper
- 1 cup grated low fat monterrey jack cheese
- 1 tablespoon minced fresh parsley
- 12 large whole wheat flour tortillas
- - chicken broth, low-fat-for tortilla softening
How To Make eggplant enchiladas -spa style
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Step 1Preheat 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.
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Step 2Cook 10-12 minutes or until eggplant is soft. Remove from heat; add almonds, parsley, pepper and 3/4 cup of the cheese.
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Step 3Simmer 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.
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