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Prep
Difficulty
Easy
Time
Estimate
45 mins
Salt the eggplant and saute the onions. Blanch the corn. Thinly slice the cabbage, toss with the lime and other ingredients. Set aside to rest. Rinse and squeeze the eggplant and saute. Add the carrots and spices. Blend the corn dip. Finish the tacos by assembling them with a smear of corn dip on each. Or place the separate ingredients on the table to be assembled by the diners.
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.
Two simple ingredients come together to add crunch and veggies to tacos or other Mexican dishes. If you want to add another element add in a couple tablespoons of roughly chopped cilantro.
Delicious sweet corn when abundant, can go for just pennies an ear. So even when I am not serving a crowd I always buy and cook up more than we can eat at dinner. Cutting the kernels off of a few ears and blending with a generous douse of olive oil or broth and a splash of vinegar makes for an easy vegan dip for veggies or a cooling dollop on spicy Mexican cuisine. Add herbs, spices or more to make this dip your own.
