Prep 40 mins
Cook 20 mins
A great way to use up some excess eggplant from the garden or CSA box. I came up with this recipe as part of my quest to find eggplant dishes my husband likes. This one was a winner.
- 1 medium eggplant
- 3 -4 medium potatoes
- 2 tablespoons olive oil
- 1 tablespoon minced onion
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 24 corn tortillas
- enchilada sauce
- cheddar cheese
- Note: I made up this recipe on the fly, so all measurements are guesstimates only. I work by the season, taste, season some more method, so adjust the spices to your liking. Also, I made my own enchilada sauce with stuff I had on-hand, but a large can (24 oz) is about the amount you'll need.
- Cut the eggplant and potatoes into rounds about 1/4-1/2 inch thick.
- Dice into small cubes. (I have an onion chopper that does this for me very quickly -- ).
- In a large skillet, saute the eggplant and potatoes for 5-10 minutes, adding seasonings and adjusting as desired. Don't cook so long that the eggplant gets mushy—the potatoes will still be crunchy.
- Slice enough cheddar to put one or two pieces in each tortilla.
- Put a layer of enchilada sauce in the bottom of a 9" x 13" dish.
- Soften the tortillas by heating them in a skillet or the microwave so that they will roll without breaking.
- Fill each tortilla with a slice of cheese and a spoonful of the potato/eggplant mixture. Roll and place in the dish.
- Repeat until you have two 9" x 13" dishes each filled with 12 enchiladas.
- Cover the enchiladas with the remaining sauce, getting it between the tortillas.
- Top with grated cheddar.
- Bake at 350° for 20 minutes or until cheese is bubbly.