Eggplant Tacos Recipes

EGGPLANT TACOS

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.

EGGPLANT TACOS

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.

EGGPLANT FAJITA TACOS RECIPE BY TASTY

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.

CHICKPEA CRêPE "TACOS" WITH EGGPLANT AND LAMB

Steps:

• Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
• Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
• Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you're making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11-12 pancakes, but you might have a few you'll need to discard-or nibble as a snack as you cook.)
• Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
• Do Ahead
• Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.

EGGPLANT TACOS

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 for 8 minutes on each side, or until golden.
• Place a piece of Brie cheese and fresh cilantro or basil on each eggplant round and fold like a mini taco.