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Ingredientes
- 10 x Fresh corn tortillas
- Â Â Extra virgin olive oil
- 1 lrg Eggplant (1-1/2 pounds)
- Â Â Extra virgin olive oil
- Â Â Salt and freshly grnd black pepper
- 1Â 1/4 c. Minced red onion
- 1 Tbsp. Slivered garlic
- 1/2 c. Finely diced celery
- 3/4 c. Diced red and/or possibly yellow bell pepper
- 1 c. Fresh or possibly frzn corn kernels
- 1/2 c. Diced, seeded Italian Roma tomatoes
- 1/2 c. Slivered almonds,, lightly toasted
- 8 ounce Fresh Mexican style cheese such as,, Queso Fresco or possibly F
- Â Â Roasted Tomatillo Sauce, (recipe follows)
- Â Â Finely diced red bell peppers, diced avocado and cilantro sprigs
Direcciones
- In a non-stick skillet saute/fry each tortilla briefly on both sides with a few drops of extra virgin olive oil till fragrant and very lightly browned. Set aside on paper towels.
- Filling:Slice the eggplant into 1/2-inch thick rounds discarding the stem. Brush lightly with extra virgin olive oil and season with salt and pepper and grill or possibly roast in a preheated 400 degree oven till eggplant is cooked through and lightly browned. Coarsely chop and set aside in a bowl. While eggplant is cooking add in onion, garlic, celery and pepper to a saute/fry pan with a Tbsp. of extra virgin olive oil and cook over moderately high heat till crisp tender and lightly browned. Add in to eggplant along with corn, tomatoes and almonds and toss gently to combine. Season to taste with salt and pepper.
- In a lightly oiled baking dish, alternate a layer of tortillas, eggplant filling, two thirds of the Tomatillo Sauce and crumbled cheese ending with a tortilla. Place uncovered in a preheated 375 degree oven for 15-20 min to heat through. Slice into wedges and serve with remaining Tomatillo Sauce and garnish with a scattering of diced red peppers, avocado and cilantro sprigs.
- Yield: 6 servings
