Eggplant Tacos Recipes

Steps:

• Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
• Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.
• Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
• Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.

Steps:

• Slice the eggplant, peppers and onion into juliennes.
• Pan fry the julienned eggplant in oil until it's cooked and set aside.
• In a pan, fry the onions and peppers for 5 minutes.
• Add the taco seasoning, salt, pepper and red chili powder and fry until the vegetables are cooked.
• Add in the spinach and cooked eggplant. Cook for another 2 minutes.
• Finally add in the lime juice and banana peppers.
• Heat the tortillas on a pan
• Add the fajitas to the tortillas and add a dollop of sour cream.
• Top with some cracked pepper and lime juice.

Steps:

• In a large skillet, saute garlic and jalapeno in the olive oil on medium heat for 2 minutes.
• Add eggplant and leeks then continue cooking on medium heat for 10 minutes or until leeks wilt. Stir occasionally.
• Meanwhile, chop your 3 adobo peppers a bit. (use kitchen prep gloves or wash your hands very well afterwards).
• Mix the adobo peppers with the sour cream and orange juice in a little bowl.
• After the 10 minutes, turn heat down to low and add sour cream mix. Stir well and cook 10 more minutes.
• Serve in crunchy taco shells with cheese and your favorite taco toppings.