Eggplants become the ‘meat’ of this dish and are packed with taco flavor. We prefer topping them with avocados & arugula, but add your choice of toppings to this easy filling. We chose to use crispy taco shells, but soft tortillas would work nicely too.

Ingredients

• 1 lb eggplant, cut in chunks
• 1 teaspoon salt
• 1 onion, minced
• 1 tablespoon olive oil
• 1 carrot, shredded
• 1 jalapeno, finely minced, optional
• 1 teaspoon smoked paprika
• ½ teaspoon coriander, ground
• 2 teaspoons cumin, ground
• 4 taco shells, or corn or small flour tortillas
• 1 avocado, optional
• 2 cups arugula, or baby spinach, washed and dried

Featured Meals

This recipe has been featured in the following meals:

• Crispy Beef & Eggplant Tacos
• Eggplant Tacos with Lime Slaw & Corn Dip