Potato Enchiladas with Salsa Verde & Roasted Eggplant (serves 4)

Ingredients: 

• 4 Russet potatoes 
• 8 Corn tortillas 
• 6 oz shredded cheese 
• 8 Tomatillos 
• 2 jalapeño peppers
• 1 Yellow onion 
• 1 bunch cilantro 

Directions: 

1. Peel potatoes and cook in boiling water for 10 min or until able to easily slice through with a knife 
2. Drain and mash potatoes, then season with salt and pepper 
3. Take enough mashed potato to roll in a tortilla 
4. After rolling the enchiladas and placing them in an oven dish pour tomatillo salsa over them. 
5. Put shredded cheese on top of the of everything and bake in a 350-degree oven for 20 minutes 
6. Let cool down and serve 

Salsa: 

1. Chop onions and lay out tomatillos, jalapeños, and onions on large sheet tray 
2. Set oven to broil and put sheet tray on top rack of oven closest to the broiler 
3. Broil until everything is soft and tomatillos and jalapenos begin to char 
4. Blend, add cilantro and season with salt 

Ingredients:

• 2 eggplants 
• Rosemary or thyme 
• 2 oz olive oil 
• Salt and pepper 

Directions:

1. Cut eggplants lengthwise and crosshatch score with a sharp knife 
2. Salt and set aside for 10 min 
3. Chop herbs and add to olive oil in a small bowl 
4. Wipe off the eggplants with paper towel (the salt will have drawn out moisture from the eggplants) 
5. Spoon herb and oil mixture over the eggplant and bake in 350-degree oven for 30 minutes 
6. Let cool down for 10 min and serve 

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