Ingredients Jump to Instructions ↓

  1. 4 Corn tortillas

  2. 1/2 cup 118ml Salsa sauce

  3. 1 teaspoon 5ml Olive oil

  4. 1/3 cup 20g / 0.7oz Thinly sliced onions

  5. 1 Garlic clove - sliced

  6. 1/2 cup 99g / 3 1/2oz Cubed eggplant

  7. 1/4 cup 59ml Grated zucchini

  8. 1 tablespoon 15ml Sherry - optional

  9. 1/4 Diced green chiles

  10. 2 tablespoons 30ml Minced cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortillas 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, until eggplant begins to stick. Remove from heat & stir in chiles. 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


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