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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Eggplant-Almond Enchiladas


1. 150g crumbly white Queso Fresco cheese
2. 1 x can chickpeas, drained
3. 1 x onion, sliced
4. 1 x aubergine, cut into 1 cm cubes
5. 1 x red pepper, deseeded and diced
6. 1 x yellow pepper, deseeded and diced
7. 1 cup lightly toasted almonds, minced
8. 1 tablespoon olive oil
9. 2 diced eggplant
10.1 teaspoon salt, to taste
11. lots of black pepper
12. 2 medium cloves garlic, minced
13. mild white cheese)
14. 6-8 corn tortillas
15. mexican red sauce about 2 1/2 cups
16. 3 tps or a packet of Enchilada Spice Mix

Serve with tips:

1. Shredded lettuce
2. Shredded tomatoes
3. Toffee Yogurt or sour cream
4. Guacamole dip
5. Salsa dip


Heat olive oil in a deep skillet or Dutch oven Lightly grease a large ovenproof dish. . Add onion, and saut´┐Ż for about 5 minutes over medium . heat. Add eggplant, peppers, chickpeas, salt, and and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5 to 8 minutes or until the pepper is just tender. Taste to correct salt. Remove from heat; stir in almonds and cheese Preheat oven to 350. Moisten each tortilla briefly in water, then place approximately 1/4 cup of filling on one side and roll up. Gently situate the filled enchiladas in a baking pan. Pour a batch of sauce over the top. Bake uncovered for about 30 minutes.