The eggplant, also known as aubergine or brinjal, belongs to the nightshade family of plants and is used in many different dishes around the world.
Eggplants are a nutrient-dense food, meaning they contain a good number of vitamins, minerals and fiber without all the calories. Eggplants also boast of a high number of antioxidants. Thanks to their antioxidant content, some studies suggest that eggplants may help reduce the risk of heart disease.
This fun and easy-to-make recipe makes for a very healthy and extremely flavoursome meal that will surely make you forget all about meat!
You can use this filling as a substitute in tacos, enchiladas, over rice, with roti – however you like it.
Go on then, fill those tacos with this eggplant awesomeness and don’t forget to top it with your favourite fixings!
Ingredients you’ll need:
1/4 cup olive oil
1 small onion diced
2 tablespoons lemon juice
2 cloves fresh garlic, minced
1/4 jalapeno pepper, minced
1 eggplant, cut into cubes
2 tablespoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon black pepper
1/2 teaspoon seasoned salt
4 taco shells
It only takes 15 minutes to prep this dish and 20 to cook it!
- Heat 2 tablespoons of 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.
- Add in the eggplant, cumin, chili powder, black pepper, and seasoned salt to the onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens. This takes about 15 minutes.
- Spoon eggplant mixture into tortilla shells and top off with your favourite kind of garnish! Ours is cilantro!
Dig into this super zesty dish. Try it – we’re sure it’ll brighten up this gloomy weather!
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