EGGPLANT ENCHILADA

An enchilada is a traditional Mexican dish.Typically tortilla's are filled with meat or vegetables and then baked uncovered in a casserole dish,topped with enchilada sauce , cheese,onions and tomatoes.For filling one can choose anything from meats and vegetables.Most popular ones are chicken enchilada among meat lovers and beans enchilada among vegetarians.Since i love chicken i would normally prepare chicken enchilada but since A.W.E.D event says vegetarian dishes i chose to put one of my favorite meaty vegetable -Eggplant.I also used some peas curry which i had leftover as a base for the eggplant.You can choose to totally omit this.It came out sooo good that i didnt even miss the chicken in this.Whenever i try something out of the ordinary my husband wouldnt like and criticize a lot but this time it was a sure winner.He liked it as much as i did and was asking for more. You can substitute eggplant with potatoes .
I am sending this to Dhivya's A.W.E.D

INGREDIENTS

Tortilla - 4-5 nos,any store bought.I used multi grain Tortilla's

Eggplant - 1/2 a piece of a medium size

Peas curry - 1 1/2 cup(optional)

salsa - 1/4 cup,any store bought

Green enchilada sauce - 1 small can(14oz)

raw mango - 1/2 cup , skin removed,diced small(optional)

shredded cheese - 1 cup, any store bought,i used the 4 mexican cheese mix,fat free

onions and tomato-diced small to garnish


METHOD

Cut the eggplant into 1/2" strips,the same length as french fries.Apply some salt on it and leave it for 1/2 an hr.Wipe out the water than oozed out from the eggplant using paper towel.This is done to remove the slight bitter taste of the eggplant.Heat oil in a pan .Add the eggplant strips,salt and pepper.Stir it until it gets slightly brown.Pour half of the enchilada sauce over the eggpant and reduce the flame to medium low.Let it simmer for 15 mins or until they are tender.Switch off and keep it aside.By the time it cools keep the rest of the ingredients ready so that it will be quick to assemble everything.

For the peas curry- Soak the dry peas in water for 2 hrs and pressure cook it with some salt.In a pan pour some oil.When it gets hot add a tsp each of cumin seed,turmeric pdr,red chilli pdr,coriander pdr and curry leaves.Add the cooked peas into the pan.Add salt if needed(remember we already added some salt to peas before pressure cooking it)and simmer for 10 mins.Garnish with coriander leaves.The consistency of the curry should be very thick.Let it also cool completely.You can choose to add taco seasoning instead of the spices that i used.

Preheat the oven to 375 deg F.Heat the tortillas on the tawa for a minute or just until it gets soft.Take a spoonful of peas curry and put it in the centre of the tortilla.Put the eggplant over this and then the chopped mango.The tanginess of the mango compliments well with the peas curry.Sprinkle with some cheese.Roll it and keep it aside.Do the same with the rest of the tortillas.Take an oven proof dish and put a small layer of salsa on the bottom of this dish.Place the rolled tortilla's ,seam side down.Pour the rest of the enchaila sauce over the tortillas and sprinkle with some more cheese.Bake it in the oven for 15 mins or until the cheese melts.Switch off the oven and let it rest in there for another 2-3 mins.Garnish with onions and tomatoes.Serve hot.