Title: Stacked Eggplant Enchiladas
Categories: New, Text, Import
Yield: 1 Servings

10 Fresh corn tortillas
Olive oil

----------------------------------FILLING----------------------------------
1 lg Eggplant (1-1/2 pounds)
Olive oil
Salt and freshly ground
-black pepper
1 1/4 c Chopped red onion
1 tb Slivered garlic
1/2 c Finely diced celery
3/4 c Diced red and/or yellow bell
-pepper
1 c Fresh or frozen corn kernels
1/2 c Diced, seeded Italian Roma
-tomatoes
1/2 c Slivered almonds,; lightly
-toasted
8 oz Fresh Mexican style cheese
-such as,; Queso Fresco or F
Roasted Tomatillo Sauce;
-(recipe follows)

----------------------------------GARNISH----------------------------------
Finely diced red bell
-peppers, diced avocado and
-cilantro sprigs

In a non-stick skillet saute each tortilla briefly on both sides with a few
drops of olive oil until fragrant and very lightly browned. Set aside on
paper towels.

Filling:

Slice the eggplant into 1/2-inch thick rounds discarding the stem. Brush
lightly with olive oil and season with salt and pepper and grill or roast
in a preheated 400 degree oven until eggplant is cooked through and lightly
browned. Coarsely chop and set aside in a bowl. While eggplant is cooking
add onion, garlic, celery and pepper to a saute pan with a tablespoon of
olive oil and cook over moderately high heat until crisp tender and lightly
browned. Add to eggplant along with corn, tomatoes and almonds and toss
gently to combine. Season to taste with salt and pepper.

In a lightly oiled baking dish, alternate a layer of tortillas, eggplant
filling, two thirds of the Tomatillo Sauce and crumbled cheese ending with
a tortilla. Place uncovered in a preheated 375 degree oven for 15-20
minutes to heat through. Slice into wedges and serve with remaining
Tomatillo Sauce and garnish with a scattering of diced red peppers, avocado
and cilantro sprigs.

Yield: 6 servings
Recipe By :COOKING RIGHT SHOW #CR9603

Posted to MC-Recipe Digest V1 #254

Date: Wed, 23 Oct 1996 08:35:29 -0400

From: Meg Antczak