Eggplant Tacos Food
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
EGGPLANT FAJITA TACOS RECIPE BY TASTY
Here's what you need: eggplant, small red bell pepper, small yellow bell pepper, small green bell pepper, medium onion, vegetable oil, taco seasoning, salt, pepper, red chile powder, baby spinach, lime, banana peppers, tortillas, sour cream
Provided by Rishika Datla
Yield 2 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 843 calories, Carbohydrate 111 grams, Fat 40 grams, Fiber 16 grams, Protein 17 grams, Sugar 28 grams
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.
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- Place the cut cucumbers in a mixing bowl and toss with the salt. Let sit 5 minutes, then rinse thoroughly. Pat dry. Return to a clean and dry mixing bowl and toss in the mirin, chili, and sugar. Cover and place in fridge until ready to use. Cucumbers can be made several hours in advance.
- First, prepare the glaze. In a small pot add the sake, mirin, sugar, and crushed pepper. Heat over medium-low, whisking regularly, until the sugar is dissolved. Turn off heat and add the miso. Whisk until smooth, then set aside until ready to use. The glaze can be made a day in advance and stored in the fridge.
- To make the eggplant, heat a large skillet or grill pan to medium-high heat. Brush the eggplants with the oil and place cut side down on the hot skillet. Cook for 3-4 minutes until well browned and charred in spots. Rotate 45º halfway through if using a grill pan for those nice crosshatch marks. Flip eggplant over and grill/cook skin-side down for an additional 3-4 minutes until grill marks appear or skin is charred in places. Place cooked eggplant cut side up on a foil lined baking tray.
- When ready to make the tacos, turn your oven to broil and place a rack about 6" from the top burner. Let the oven saturate with heat for about 10 minutes (this is a great time to prepare your tortillas & the garnishes). Brush or spoon plenty of miso-glaze (dengaku) over the cut sides of the eggplants. There should be some leftover glaze.
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- Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. Cut the eggplant into 1/2" rounds, then in half (making half circles). Place on the baking sheets and drizzle with olive oil, salt & pepper. Place in the oven and bake for 20 minutes, flipping halfway.
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- Coleslaw: While eggplant bakes, combine coleslaw, Kimchi Mayo, yogurt, and lime juice in a bowl.
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