Delicious!! Easy enough for weeknight. Good enough for company. I am looking for more vegetarian favorites because it is an important way to reduce greenhouse gases. This one definitely hits the mark. Thank you.Changes I made.Sweet potatoes about 4 mins so still had some body. My husband suggested that next time we oven roasting them to get the caramelization (it would take longer)Seasonings. I didn't have chili powder, so did the cumin and then used about 1/4 tsp coriander, 1/4 tsp smoked paprika, pinch of red chili flakes and sprinkling of garlic powder.Pressed down on the sweet potatoes (yams actually) while in the fry pan to smash them a little and helped blend them.Because of what PJ said I used almost entire 15 oz can of the sauce. I used about 1/3c in with mixture. Then I warmed my corn tortillas so they are flexible, and then like I do with traditional enchiladas, I dampend both sides of the tortilla with the sauce before filling them and poured most of what was left over the top.Then, because I had set them aside while I cooked up my spinach side dish, I placed them in hot oven on low rack for 2 mins before broiling.Used 3tbs of crumbled provolone instead of queso, because that is what I had.
Served it over brown rice. I would say it served 3 as a main dish. Served with a side of tomato wedges. Great addition.I liked it VERY much. Almost a 5. It probably would have reached the 5 IF I had all of the ingredients. I was missing the fenugreek, the onions seeds, and the green chili pepper. I substituted about 1TBS minced onion and 3 shishitos plus 1/8 tsp red chili flakes. It needs more spice than I put in.You need to be in the mood to be active in the kitchen for an hour. The cooking time is supervised. It took us a little longer than estimated. I cooked the eggplant about 10 mins and the onions almost 20 mins, raising the temp from a medium low to a slightly high medium to achieve the golden color and I should have probably gone to 10 mins for the final simmer to finish cooking the eggplant. I did 8 mins.Turned out great. I will enjoy serving to my gluten free (celiac) vegetarian son.
Broiled with tops of lobsters about 4 inches from the heat. Broiled 4.7 oz tails for 6 mins. Perfect. Easy. Delicious. I have made it several times. So easy, so yummy. Bought 3 tails for the 2 of us but ate only 1 each. Served with a lemon almond rice pilaf, kale and spinach mandarin feta salad. Great meal.
LOVED IT. Super easy. Everyone did. I made a half recipe because we had only 5 people and a ton of dishes for Thanksgiving. I should have made the full recipe. We wanted more leftovers. Worked excellently as a side for gluten free vegetarians, but EVERYONE loved it.
LITTLE CHANGES based on other recipes and reviews.
drain corn of course
mix cornstarch well with 1/2 and 1/2 and yogurt
For full recipe -5.5 eggs -changed milk to 1/2 and 1/2 and -added additional 1/4 cup whole milk European style yogurt (some reviewers said too dry, and some said missed the sour cream of other recipes). -Changed cornstarch to 2.5 Tbs plus 1 T cornmeal.
Loved it, easy, takes some chopping, increased seasonings by about 1/3 except cut cayenne to 1/4 tsp,...yes I'm a weinie, increased rasisins to 3Tbs and switched 1/3 c cashews for the almonds. Will repeat fairly exactly
I created the recipe. I just wanted to add a few comments. I too add a little sesame oil as well, and always serve over rice. Ginger tip: I always keep a hunk of ginger in my freezer and then when I need some, I peel it and it is easy to grate when frozen.Note to previous reviewer, if the fish was "spongy" then you are correct, you did not cook it long enough.
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