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.
1 cchopped vidalia onion
1 Tbspminced garlic
1/4 cchicken broth, low-fat plus more for later in recipe
1 tspworcestershire sauce
6 cpeeled, cubed eggplant( 2 small)
1 cchopped green bell pepper
1 csliced fresh mushrooms
2 Tbspchopped, toasted almonds
1 tspblack pepper
1 cgrated low fat monterrey jack cheese
1 Tbspminced fresh parsley
12 largewhole wheat flour tortillas
·chicken broth, low-fat-for tortilla softening
How to Make Eggplant Enchiladas -Spa Style
- 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.