I ADORE Mexican food. In fact, I am ¼ Mexican. So I have a deep deep adoration for spicy food, and that Latino flavor! (Don’t be fooled by my pictures…I am usually much darker skinned!) This is a take on a dish I once had, made with shrimp. My substitute? Eggplant.
I know I use a lot of eggplant in my dishes, but I find it is just such a wonderful substitute for meat. It still has that thick texture to it. Now, I once tried to do this dish by making the actual enchiladas, but they fall apart, and it is just as easy to make it in casserole form. Actually, it’s much easier.
1 eggplant, cut into about ½ -1 inch cubes
1 medium onion
1 bell pepper
1-2 jalapenos or cayenne peppers, depending on your affinity for HEAT!
4 oz container of fat-free sour cream
1 tablespoon of Chili pepper
1 tablespoon of Cumin
½ cup of shredded Mexican cheese
1 package of white corn tortillas
1 can of green enchilada sauce
Olive oil for sautéing
8×8 casserole dish, about 2-3 inches deep
Preheat your oven to 375 F.
Go ahead and grab that olive oil…if you read my blog you know I am going to use it! Drizzle over a pan, and turn it on a medium low. I like to really get the eggplant cooked first, then throw in the onions and peppers, until the onions are clear. Sprinkle the cooked mix with the chili powder and cumin, and add half of the can of enchilada sauce. Mix together, and then take off the heat, and fold in the 4 oz. of sour cream.
Make sure you have sprayed the sides and bottom of your casserole dish with a non-stick spray, or have coated it with some olive oil. Layer the bottom with 4 tortilla shells, and then pour in some of your mixture, about 1/3 of it. Then add another layer of 4 tortilla shells, and add another 1/3 of the mixture. Continue until you have a layer of shells on top, with no more filling. Then add the rest of the enchilada sauce on top, spreading it evenly over the top, and sprinkle with cheese.
Pop it in the oven for roughly 20-30 minutes, or until the cheese is all melted and getting brown. You should also see the casserole bubbling a bit. It’ll come out looking something like this.
Enjoy! It’s just delish!!!
Share
I’ve loved shepherd’s pie for as long as I can remember. My mother used to make it and I have always been in love with this dish. And, from my time spent abroad, I have only grown to love it more. Here is my take on the dish, all vegetarian, of course. This is just great comfort food, and with the blizzard we just got, it really hit the spot!
Now, once you can punch your potatoes through with a fork quite easily, you know they are done. Drain the water away, and then comes the FUN part! Add in ¼ a cup of butter and ½ cup of skim milk. Mash together with a “masher” or a large fork. I leave the skins on the potatoes from the get-go, to get all the minerals and taste. I enjoy the skins.