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Lilly’s Table

 
 
Crispy Beef Tacos
© Lillys-Table.com Photo of Eggplant Tacos
 

Tags: Gluten-Free Low-Glycemic Nut Free Vegan Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Eggplant Tacos

from Crispy Beef & Eggplant Tacos, the Week of September 18, 2016.
View the previous recipe for this meal.

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

Serving Size: 2 People

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Preparation Instructions

Toss the eggplant with the salt and place in a colander in the sink for at least 5-10 minutes.

Add a splash of oil to the skillet and place over medium heat. Saute the onions for 10-15 minutes until they turn translucent and start to become golden.

Rinse the salted eggplant and squeeze it gently to remove any excess moisture. Remove the cooked onions from the pan. Drizzle in the remaining oil and spread the eggplant in the skillet. Sear gently on each side until lightly seared and starting to turn golden.

Sprinkle in the shredded carrots and all of the spices. Saute, tossing gently for another five minutes. Fold in the onions. Cook another few minutes. Taste. Add a pinch of salt or more spices if needed.

Fill each tortilla shell with a portion of the eggplant. Top with arugula or spinach, tomatoes, and avocado slices.

If you love dairy, add a dollop of sour cream, chipotle cream or a sprinkle of cotija cheese.