Roasted Eggplant

Ingredients: 2 eggplants  Rosemary or thyme  2 oz olive oil  Salt and pepper  Directions: Cut eggplants lengthwise and crosshatch score with a sharp knife  Salt and set aside for 10 min  Chop herbs and add to olive oil in a small bowl  Wipe off the eggplants with paper towel (the salt will have drawn out…

Potato Enchiladas with Salsa Verde

Ingredients:  4 Russet potatoes  8 Corn tortillas  6 oz shredded cheese  8 Tomatillos  2 jalapeño peppers 1 Yellow onion  1 bunch cilantro  Directions:  Peel potatoes and cook in boiling water for 10 min or until able to easily slice through with a knife  Drain and mash potatoes, then season with salt and pepper  Take enough…