I have quite a bit of eggplant from my garden right now and have been thinking of different ways to use it. A few weeks ago I made some Bhurta, an Indian eggplant dish, which was amazing...and I thought that by changing up the spices I could yield even more possibilities. So, that's what I did and this taco creation is the end result. If you aren't an eggplant fan or have tons of zucchini instead of eggplant, you could sub that in the place of the eggplant. Don't broil it beforehand, just cube it and add it to the mixture when you would the eggplant.
Summer Harvest Tacos
4 small eggplant, about 12 oz total (it yielded 1 3/4 cup cubed eggplant after the broiling step)
2 tablespoons canola, grapeseed or coconut oil (plus more for rubbing on eggplant)
1/2 teaspoon cumin seeds
1 small onion diced, about 1 cup
1/2 large bell pepper diced, about 1/2 cup
1 garlic clove
2 tomatoes, skinned and diced, about 1 cup
1/2 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Rub oil on the outside of the eggplant and place under a hot broiler. Cook until the skin is blistering off, about 15-20 minutes, turning as needed to give even cooking. Remove the skin and cube the eggplant and set it aside.
Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and toast them for a few seconds before adding the onion, bell pepper, and garlic. Cook and stir until they are tender, then add in the tomatoes and seasonings. Cook and stir for a few minutes.
Add in the eggplant and over medium low heat for 10-15 minutes. Serve with flour tortillas or over a salad or rice.
This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Allergy Free Wednesdays,Waste Not Want Not Wednesdays, Whole Food Fridays, Allergy Free Lunchbox Love, and Gluten Free Fridays.
