| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Mexican |
Mexican, Vegetarian |
2 |
Servings |
INGREDIENTS
| 4 |
|
Corn tortillas |
| 1/2 |
c |
Salsa sauce |
| 1 |
ts |
Olive oil |
| 1/3 |
c |
Thinly sliced onions |
| 1 |
|
Garlic clove, sliced |
| 1/2 |
c |
Cubed eggplant |
| 1/4 |
c |
Grated zucchini |
| 1 |
tb |
Sherry, optional |
| 1/4 |
cn |
Diced green chilies |
| 2 |
tb |
Minced cilantro |
INSTRUCTIONS
Place tortillas in shallow pan. Spread salsa over them to soften them. Let
sit for 5 minutes. Turn tortiallas over & coat the other side.
While the tortillas are softening, heat oil in a skillet & saute onion for
3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if
using. Cook, stirring often, for 5 minutes or so, till eggplant begins to
stick. Remove from heat & stir in chilies.
Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from
the sauce & fill with one quarter of the sauteed vegetables. Roll up
tortillas & place seam side down in baking tin. Top with the rest of the
sauce & cilantro. Bake for 15 minutes, until evenly browned.
"Vegetarian Times" September, 1991
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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