The recipe also called for using almonds which threw me for a loop. Nuts in enchiladas? I’m already using eggplant, so why not. I swapped the almonds for pecans that I picked up at the Round Rock Farmers Market, used a mix of peppers from my Farmhouse Delivery rather than the bell peppers originally listed and added cumin.
1 tbsp olive oil
4 cloves garlic, minced
6 cups diced eggplant, diced
4 sweet peppers, chopped (if you’d rather use hot peppers, feel free to mix it up – I added a few serranos)
2 tsps cumin
2 tsps salt
1 tsp black pepper
1 cup chopped pecans
1 cup grated Monterrey Jack Cheese + a handful of cheese to sprinkle on top of the enchiladas
12 corn tortillas
1 can green enchilada sauce (you can make your own sauce, but I was in a hurry and being lazy so I used canned sauce – it happens)
Dice the eggplant, sprinkle it with salt and let it sit in a colander for 30 minutes. Rinse and dry the eggplant.
Heat olive oil in a skillet. Add the eggplant, peppers and garlic and saute for about 5 minutes until the eggplant is partially tender. Add the cumin, salt and pepper, stirring well to coat the eggplant and cook for another 5 minutes or until the eggplant is almost soft.
Add the pecans cook for a few minutes, adjusting the seasoning as needed. Remove the skillet from the heat and stir in the cheese.
Preheat the oven to 350 degrees. Wrap the tortillas in a damp napkin and put in the microwave for 15-20 seconds to moisten them so they don’t crack as you roll the tortillas. Place a few large spoonfuls of the filling in the center of each tortilla, roll the tortilla gently and place it in a baking dish.
When you have rolled all of the tortillas, pour the sauce over the top and sprinkle with the remaining Jack cheese. Bake for 30 minutes, uncovered.