What’s up, you guys? Today we’re going to try out a new recipe. This recipe is for Tasty Eggplant Enchiladas.
I grew up eating enchiladas in casserole form. So that’s how I’m going to make it today.
Ingredients and Instructions
We’re going to chop up some onion. Then, we’re going to dice up some eggplant as well as a few bell peppers and some other ingredients. Then, we have mushrooms here, which we’ll chop up, as well.
We’re literally going to layer them out in a casserole dish. Kind of like you would a lasagna, but this is all a whole food plant based.
I’ll show you guys how we peel all the vegetables, get that all prepared and then we’re gonna basically dip some corn tortillas in some vegetable stock and then layer those with the enchilada filling. So we’re just dicing up the eggplant once we’ve peeled that.
Add that eggplant, and all the veggies that we’ve diced here in the skillet.
We braise our tasty eggplant enchiladas filling for a while to get all the ingredients cooked and ready to go. Looking really yummy. And so basically we’re just going to braise all the veggies as we go. We’ll chop up some red bell pepper. I like to use the small little steak knife for starters, and then we’ll literally just slice that up, cut out the pepper ribs and then we’ll slice that into individual strips. Then we dice those strips up and add that to the skillet. We’re going to add some white button mushrooms in there as well. We add about a cup’s worth.
I’ll make sure to add the recipe below, so you can try this.
Next, we’re going to add some Worcestershire sauce in there. I think we use about a tablespoon or so. We’ll put that in there like so. And you can see it’s coming along nicely. Then we’re gonna add about a cup of vegetable stock.
We’re going to add about a cup of vegetable stock to a sauce pan and we’re just going to warm that up. It doesn’t have to be boiling or anything like that, but we are going to heat that up and that’ll allow it to sort of absorb into the corn tortillas.
We’ll dip those ever so gently in there. I like to lay down a little layer of the filling on the bottom just so the enchilada doesn’t stick. So, I’m Oil-Free and not using oil or butter these days, just to aim for an even healthier diet. I’m trying to do most of my recipes oil free these days.
I lay down a little bit of the filling as a base in there and that keeps the tortillas from sticking to the casserole pan.
Soak those real briefly and then layer about six per layer in the casserole pan. I like to let the edges of the tortillas rise up or kind of creep up on the side for the first layers. I won’t do that for the top layer because I like to leave a little bit of room for the sauce to penetrate into the lower layers.
Now,we’re gonna add the filling on top of the tortilla layer. We use about half of the filling for each layer, two layers for this dish.
Today, I’ve steamed some broccoli until it’s nice and soft. Then, I tear that up and add that to the layer on top of the eggplant filling layer.
Finishing Touches: Tasty Eggplant Enchiladas
We top that with a little bit of Mexican style shredded cheese. It’s going to be amazing.
So there’s the second layer of tortillas that we’ve dipped in there. And then I’m going to use the remainder of that stock and just pour it over the tortillas and you’ll notice that it’ll kind of seep in between those tortillas, to the bottom of the enchilada.
We’ll top off those tortillas with another yummy layer of the tasty eggplant enchiladas mix. That’s really good. And then another layer of the broccoli as well.
There’s something about broccoli and cheese that I’ve always loved. This looks really good. It looks amazing.
So we just top off the top layer.. We polish that off. with a little bit of the shredded cheese. I shake a little bit of paprika on top of that just for color and for flavor. That’s really nice. And then we will basically throw that into the oven to bake for a bit.
I hope you enjoyed that. If you did, remember to subscribe to our YouTube channel to keep up on all the fun stuff. Have a great one, guys. God bless.
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