This was originally a vegetarian recipe. But goodness knows our house is far from vegetarian. OK, only two years far for me… but I’ve come a long way =)
If you already made your sauce, pull a jar out of your freezer. Or go back and make some now, more recipes to come!
This is a have-it-your-way kind of recipe. It can be made in to the classic tortilla wrapped enchiladas, stacked like a casserole for our grain-free friends and without cheese if you want to make it paleo. I will give you options for each.
And for the non-vegetarian option, add the meat….mmm….
Then it all cooks together with the eggplant in a big pot. If your frying pan is big enough, you could leave it in there, mine would have overflowed. Just make sure the eggplant is cooked through, there is nothing less appetizing than under-cooked eggplant.
Alright, once it is all cooked through, add the sauce and the cheese (or not, as you like). Serve it up over cauliflower rice or in a bowl like soup.
Any Way Eggplant Enchiladas
adapted from: Moosewood Cookbook
2 Tb oil
3 small eggplants, cubed
1 medium onion, chopped
2 chopped bell peppers
3 garlic cloves, minced
1 lb ground beef
2 tsp sea salt
1 tsp black pepper
1 cup grated cheese (omit for paleo)
1 cup chopped toasted almonds (optional but delicious)
1 jar enchilada sauce
1. In large skillet saute onions and peppers until translucent. Add garlic and cook another minute.
2. Add meat, salt and pepper. Stir until partially cooked. Transfer to large pot if necessary.
3. Add eggplant and cook covered, stirring occasionally until eggplant is soft and cooked completely.
4. Stir in sauce, almonds and cheese.
5. Serve over rice or in a bowl topped with yogurt or wrap in tortillas, place in baking pan, cover with more sauce and cheese and bake at 375′ for 30 minutes. Or omit tortillas and make into a casserole.