Ingredients
- 4 corn tortillas
- 2 cilantro (minced)
- 120 gr cubed eggplant
- 120 ml salsa sauce
- 40 gr thinly onions (sliced)
- 32 gr zucchini (grated)
- 16 ml sherry
- 5 ml olive oil
- 1 slice garlic clove
- 1/4 packages green chilies (diced)
using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies. Pre-heat oven to 200ºC . 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
