How to make
Clean the eggplant, wash it and cut it into small cubes, season it with salt and leave it in a colander to release its bitter black juice.
The tomatoes, onions, peppers are also cleaned and cut into small pieces. In a large frying pan, heat the fat, stew the vegetables, add the finely chopped green spices and season with salt.
Put the stuffing for our enchiladas in the tortillas, you can also add olive oil, sprinkle with grated Parmesan cheese and roll them up.
Bake the vegetable enchiladas in a pan on both sides.
