Eggplant Tacos Recipes

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.

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° 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

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 RECIPES: BAKED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
• In a medium-sized shallow dish, whisk the eggs and almond milk.
• In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
• Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
• In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
• Remove from the oven and top with fresh basil.

EGGPLANT NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 250˚F (120˚C).
• In a small bowl mix together the paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and pepper. Set aside.
• On a cutting board, take one of the eggplants and cut off one end.
• Thinly slice the eggplant into ¹⁄₁₆ of an inch (1 mm) slices. Repeat with the rest of the eggplant.
• Generously spray a sheet tray with cooking oil spray.
• Place the eggplant slices on the sheet tray. The slices will be touching but should not overlap. Lightly sprinkle each slice with the seasoning mix.
• Flip each eggplant slice. Spray the eggplant slices with more cooking oil spray. Lightly sprinkle the seasoning mixture over each eggplant slice.
• Bake for one hour, or until the chips are crisp.
• In a pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and pepper, and stir until caramelized.
• Add the chicken and the rest of the spice mixture leftover from the chips and mix thoroughly.
• In a ovenproof dish or cast-iron skillet place, an ovenproof ramekin in the center. Remove eggplant chips from the sheet pan and place around the ramekin. Place chicken mixture on top of the chips. Sprinkle Monterey Jack cheese over the chicken. Sprinkle cheddar cheese over the Monterey Jack cheese. Broil on high for 5 minutes.
• Place dollops of guacamole over the nachos and top with pickled jalapeños. Pour salsa into the ramekin and sprinkle with cilantro. Serve immediately.
• Enjoy!