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.


★★★★★ 3 votes

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

How to Make Eggplant Enchiladas -Spa Style


  1. 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.
  2. Cook 10-12 minutes or until eggplant is soft. Remove from heat; add almonds, parsley, pepper and 3/4 cup of the cheese.
  3. 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.

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