Recipe - Stacked Eggplant Enchiladas

10 Fresh corn tortillas
Olive oil

FILLING
1 lg Eggplant (1One half pounds)
Olive oil
Salt and freshly ground
black pepper
1 One fourth cup Chopped red onion
1 tablespoon Slivered garlic
One half cup Finely minced celery
Three fourths cup Diced red and/or yellow bell
pepper
1 cup Fresh or frozen corn kernels
One half cup Diced, seeded Italian Roma
tomatoes
One half cup Slivered almonds,; lightly
toasted
8 ounce Fresh Mexican style cheese
such as,; Queso Fresco or F
Roasted Tomatillo Sauce;
(recipe follows)

GARNISH
Finely minced red bell
peppers, minced avocado and
cilantro sprigs

In a nonstick 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 1/2inch 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 1520
minutes to heat through. Slice into wedges and serve with remaining
Tomatillo Sauce and garnish with a scattering of minced red peppers, avocado
and cilantro sprigs.

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

Posted to MCRecipe Digest V1 #254

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

From: Meg Antczak meginny@frontiernet.net