EGGPLANT "TACOS"
Provided by Erin Gleeson
Number Of Ingredients 5
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.
EGGPLANT TACOS
This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Provided by DnDCross
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 23.3 g, Fat 18 g, Fiber 7.1 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 193 mg, Sugar 4.7 g
EGGPLANT TACOS
I made this up with chipotles peppers in adobo sauce which you can find in the Latin or Mexican section of your grocery store. Please try them, they are the major flavor ingredient. They are spicy so I have put 3 into my recipe but you could add more if you really want your forehead to sweat. This is vegetarian but you could make it vegan with soy products (I haven't tasted it that way though). I really hope you like them!
Provided by ChefLee
Categories Cheese
Time 37m
Yield 9-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 251.7, Fat 17.5, SaturatedFat 7.9, Cholesterol 32.1, Sodium 222.4, Carbohydrate 16.5, Fiber 3.2, Sugar 2.7, Protein 8.6
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