Stacked Eggplant Enchiladas
| Yield: | 1 Servings |
| Categories: |
| 10 | Fresh corn tortillas | |
| Olive oil | ||
| FILLING | ||
| 1 | lg | Eggplant (1-1/2 pounds) |
| Olive oil | ||
| Salt and freshly ground black pepper | ||
| 1 1/4 | c | Chopped red onion |
| 1 | tb | Slivered garlic |
| 1/2 | c | Finely diced celery |
| 3/4 | c | Diced red and/or yellow bell pepper |
| 1 | c | Fresh or frozen corn kernels |
| 1/2 | c | Diced, seeded Italian Roma tomatoes |
| 1/2 | c | Slivered almonds,; lightly toasted |
| 8 | oz | Fresh Mexican style cheese such as,; Queso Fresco or F |
| Roasted Tomatillo Sauce; (recipe follows) | ||
| GARNISH | ||
| Finely diced red bell peppers, diced avocado and cilantro sprigs |
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