EGGPLANT ENCHILADAS
Vegetable cooking spray
1 c chopped onion
2 cloves garlic, minced
1/4 c defatted chicken broth
1 tsp Worcestershire sauce
6 c peeled, cubed eggplant (2 small)
1 c chopped green pepper
1 c sliced fresh mushrooms
2 tbsps chopped, toasted almonds
1 tsp freshly ground black pepper
1 c grated low fat Monterrey Jack cheese
1 tblsp minced fresh parsley
12 whole wheat flour tortillas
Stock for softening tortillas
Saute onion and garlic in stock in a large skillet. Cook 5 minutes, then stir in eggplant, green pepper, mushrooms and Worcestershire sauce.
Cook 10-12 minutes or until eggplant is soft. Remove from heat and add the almonds, parsley, pepper and 3/4 cup cheese.
Simmer a small amount of stock in a small frying pan. Dip tortillas in individually on each side to soften. Place a portion of the eggplant mix in each tortilla and roll tightly. Place seam side down in a glass baking dish sprayed with vegetable spray. Top with Roasted Red Pepper Sauce (below) and remaining cheese. Bake 20 minutes at 350 degrees.
168 calories/ 5.4 fat grams per enchilada
ROASTED RED PEPPER SAUCE
2 tomatoes, charred
1 small onion, thickly sliced and charred
1 serrano pepper, halved and seeded and charred
1 lg red bell pepper, roasted, peeled and seeded
3 cloves garlic
2 tbsp cilantro
Juice of 1/2 lime
1 tsp ground cumin
Combine all in food processor or blender and process until smooth.
The sauce is also excellent with grilled meats or fish.
Source: Lean Star Cuisine, Lake Austin Spa Resort |
