Dinner Tonight: Eggplant-Almond Enchiladas

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
654
FAT
121%
CHOL
15%
SOD
17%

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Ingredients for 4 servings

2 tablespoons olive oil

2 cups onion, minced

1 1/2 teaspoons ground cumin

2 teaspoon chili powder

1/4 teaspoon cayenne

3 cups tomatoes, chopped

6 cups eggplant, diced (about 1 large one)

salt and black pepper

8 garlic cloves, minced

1 medium green bell pepper, stemmed, seeded, and minced

1 cup slivered almonds, toasted

1 cup jack cheese, grated

12 corn tortillas

Canola oil for frying

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