Eggplant Burrito

posted by Sue Freeman 05-20-98 8:37 PM 

Eggplant Burrito 
Source: Cooking Light year: 1996 issue: Jul/Aug page: 125 
6 servings

2 teaspoons olive oil 
1 (1-1/2-pound) eggplant, peeled and cut into 3 x 1-inch strips 
2 cups red bell pepper strips 
1 cup vertically sliced red onion 
2 tablespoons minced seeded jalapeno pepper 
1 teaspoon dried oregano 
1 teaspoon chili powder 
2 garlic cloves, minced 
2 cups tomato juice 
1 cup water 
1 tablespoon lime juice 
1/4 teaspoon salt 
6 (8-inch) flour tortillas 
1-1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese 
6 tablespoons plain fat-free yogurt 

 
Because of the unusually moist filling, this dish is best eaten 
with a knife and fork. 

Preheat oven to 350 degrees.  Heat oil in a large nonstick skillet over high heat.   Add eggplant; saute 3 minutes.

Add bell peppers and next 5 ingredients (bell pepper through garlic); saure 1 minute.  Add tomato juice and water; cook 12 minutes or until vegetables are tender, and liquid is absorbed.

Remove from heat; stir in lime juice and salt.

Divide eggplant mixture evenly among tortillas; sprinkle with cheese, and roll up.   Place burritos, seam side down, on a jelly-roll pan.

Bake at 350 degrees for 5 minutes or until thoroughly heated.  Serve with yogurt.

Yield: 6 servings (serving size: 1 burrito and 1 tablespoon yogurt). 
 

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