Sunday, October 5, 2008

Crisp Tortillas with Pattypan Squash, Eggplant, and Tomato

eggplant squash tortilla, originally uploaded by mysterybridgers.

This dish from A Year in a Vegetarian Kitchen is the best thing that I have tasted in a long time. It is so simple, yet full of flavor. Everything really came together in order to make this recipe. Our local co-op had beautiful pattypan squash and lovely small firm white eggplants. In addition to these tasty veggies, the recipe contains lots of olive oil, garlic, chipotle chili in adobo sauce, tomato, cilantro, lime juice and the recipe calls for queso fresco, but we used feta.

Again this is a one pot meal (although we browned the tortillas in a different skillet) which was ready in less than an hour. Our white eggplants turned purple when cooked which I found to be quite interesting. We had lots of the veggie mixture left over so we had this again for lunch the next day. We heated the veggies in the microwave and browned the tortillas in the pan. It was just as good the next day.

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