Any Way Eggplant Enchiladas

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 the one thing we will not try to take out, vegetables =)
Cayla Cooks Paleo Enchiladas_48

Start out by sauteing the peppers and onions. 
Cayla Cooks Paleo Enchiladas_52
I think I could just re-use this picture in every other post, this seems to be the base of almost all my recipes…

And for the non-vegetarian option, add the meat….mmm….

Cayla Cooks Paleo Enchiladas_55

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.

Cayla Cooks Paleo Enchiladas_60

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.

enchilada pile
Or, if you want to take it to the next level, roll it in tortillas, put it in a pan covered with more sauce and cheese and bake.Or omit tortillas and make a casserole…. the choice is yours, my friend 😉

Cayla Cooks Paleo Enchiladas_71

Any Way Eggplant Enchiladas
adapted from: Moosewood Cookbook

Ingredients:
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

Optional:
cauliflower rice
regular rice
tortillas
yogurt

How To:
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.

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s