Recipes: Eggplant-Almond Enchiladas, Mexican Red Sauce

Eggplant-Almond Enchiladas

Serves 6.

Here's one of my all-time favorite vegetarian enchiladas, from "The Moosewood Cookbook," by Mollie Katzen (revised edition, 1992 Ten Speed Press).

• 1 tbsp. olive oil

• 1 c. minced onions

• 6 c. diced eggplant (about 1 large)

• 1 tsp. salt, or to taste

• 4 medium cloves garlic, minced

• 1 green bell pepper, minced

• 1 c. lightly toasted almonds, minced

• 1 c. (packed) grated Jack cheese

• 12 corn tortillas

In large Dutch oven over medium heat, heat oil; add onions. Cook 5 minutes, or until soft. Add eggplant, salt and pepper. Stir well. Cover and cook 10 minutes, stirring occasionally, or until soft.

Add garlic and bell pepper; cook 5 to 8 minutes, or until pepper is tender. Adjust salt to taste.

Remove from heat; add almonds and cheese.

Preheat oven to 350 degrees. Moisten each tortilla briefly in water, then place 1/4 cup filling on one side and roll up. Place in large baking pan. Repeat with remaining tortillas. Top with sauce. Bake 30 minutes or until bubbly.

Nutrition information per serving:

Carbohydrates45 g

Protein15 g

Fat24 g

including sat. fat6 g

Cholesterol18 mg

Calcium320 mg

Dietary fiber10 g

Diabetic exchanges per serving: 3 bread/ starch exch., 1 medium-fat meat exch., and 4 fat exch.

Mexican Red Sauce

• 2 tsp. olive oil

• 1/2 tsp. salt

• 1 1/2 tsp. cumin

• 2 tsp. chili powder

• 3 c. chopped tomatoes

• 1 c. water or tomato juice

• Cayenne pepper, to taste

• 4 to 6 medium cloves garlic, minced

In medium saucepan over medium heat, heat oil; add onions and salt. Cook 5 minutes, or until translucent. Add cumin and chili powder; cook 5 minutes.