Seed Encyclopedia
| Eggplant Enchiladas |
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Submitted By: Lee Ann Turner Ingredients: Lightly oil a 13 x 9 inch baking dish. Heat oil in a large skillet over medium heat. Add eggplant, pepper, onion and garlic. Cook 15 minutes or until tender, stirring often. Remove from heat. Stir in 2 cups of cheese and the chilies. Heat oven to 350 degrees. Heat the sauce in another large skillet over medium-low heat. To assemble, simmer 1 tortilla in the sauce for a few seconds just to soften. With tongs, lift to plate. Fill with some of the eggplant mixture; roll up. Repeat with remaining tortillas. Arrange side by side in prepared baking dish. Top with remaining sauce and cheese. Bake 20 minutes or until bubbly and cheese is melted. Makes 12 servings. Optional: garnish with a little dollop of sour cream on top. |
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"What’s it to you whether or not we have an orderly, scientifically sound method for cataloguing plants and animals? Not much. But it comes in awfully handy for scientists who, up until the middle of the eighteenth century, had to say something like ‘that little yellow flower with the spots on its petals’ every time they wanted to compare notes," The Linnaean System of Taxonomic Classification, Judy Jones and William Wilson, An Incomplete Education |





