Halal Eggplant And Almond Enchiladas Recipe

About this recipe

A hearty and flavorful dinner option featuring tender eggplant, crunchy almonds, and a rich tomato-based sauce, all wrapped in soft corn tortillas and baked to perfection. This vegetarian dish is Halal-friendly and perfect for solution seekers looking for a satisfying meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Garlic - Single Clove
• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 250 g Organically Grown Green Capsicum
• 200 g Hommade Tomato Puree
• 200 g Livyor Raw Sunflower Seeds
• 80 g Urban Platter Cayenne Pepper Powder
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Tata Sampann Black Pepper Whole
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Preheat the oven to 350°F. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 cup of diced onion and a pinch of salt, cooking for 5 minutes until translucent.
2. 2. Stir in 1 1/2 teaspoons of coriander powder, 2 teaspoons of chili powder, and 1/4 teaspoon of cayenne. Cook for another 5 minutes, stirring frequently.
3. 3. Add 3 cups of tomato puree and 1 cup of water to the saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 minutes, adding 4 minced garlic cloves and black pepper to taste halfway through. Once done, let the sauce cool slightly and puree it in a blender until smooth.
4. 4. While the sauce is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the remaining 1 cup of diced onion and cook for 5 minutes until translucent.
5. 5. Add 6 cups of diced eggplant and a pinch of salt and pepper to the skillet. Cover and cook for about 10 minutes, stirring occasionally, until the eggplant is soft.
6. 6. Stir in 1 diced green capsicum and the remaining 4 minced garlic cloves. Cook uncovered for 5 to 8 minutes, stirring occasionally. Turn off the heat and mix in 1 cup of sunflower seeds.
7. 7. Heat enough canola oil in a skillet to cover the bottom over medium-high heat. Fry each of the 12 brinjal slices for about 3 seconds on each side until leathery but not crispy. Drain on paper towels to remove excess oil.
8. 8. Place about 1/4 cup of the eggplant filling into each brinjal slice and roll them up tightly. Arrange the rolled brinjal slices seam-side down in a baking dish.
9. 9. Pour the prepared tomato sauce evenly over the enchiladas. Bake in the preheated oven for 10 to 15 minutes, or until warmed through.
10. 10. Serve the enchiladas hot, garnished with additional slivered sunflower seeds or fresh herbs if desired.