Veggie Enchilada Filling

• 1 large Eggplant
• 3 medium yukon gold potatoes
• 1/2 cup olive oil
• 1 salt
• 1 fresh cracked pepper
• 3 medium tomatoes
• 8 oz queso cotija
• 1 sharp chef's knife
• 1 cutting board
• 1 medium mixing bowl
• 1 oven
• 1 large baking tray
• 1 tsp seasoned salt

1. First, let's dice up the eggplant and potatoes.
2. About 1/2 the width of a quarter is a good size.
3. The potatoes can be a little smaller than the eggplant because they will shrink less.
4. Combine diced eggplant and potato in your mixing bowl.
5. Add olive oil.
6. Season with salt and pepper, mixing well.
7. Cover your baking sheet with a sheet of parchment.
8. Spread the diced and seasoned vegetables out evenly on the tray.
9. Don't crowd the tray too much, or your vegetables might not roast up properly.
10. Bake for 30 minutes.
11. Use a spatula to flip the vegetables and mix them up so they cook a little more evenly.
12. Slide the tray in for another 15-30 minutes.
13. Keep an eye on 'em though.
14. you want a nice golden roast, but you definitely don't wanna go over.
15. Meanwhile, dice your tomatoes, and crumble up your cotija.
16. When the eggplant and potatoes are roasted, toss them in a mixing bowl with the diced tomato.
17. Add half of the crumbled cotija, reserving the other half to top your enchiladas.
18. Taste and season your enchilada filling and set it aside so you can get cracking on the rest of the process.
19. Unless you want to just eat the filling.
20. the filling is good alone too.
21. Not alone as in by yourself, but alone as in, without a tortilla.

eggplant, gold potatoes, olive oil, salt, pepper, tomatoes, queso cotija, knife, cutting board, mixing bowl, oven, baking tray, salt

Taken from cookpad.com/us/recipes/368979-veggie-enchilada-filling (may not work)