First prep the Eggplant
Cut Eggplant lengthwise into an inch thick slices (about 4).
Cut the long slices in half
1 tsp Cumin
1/2 tsp Paprika
1/2 tsp Chilli Powder
1/2 tsp Oregano
1/2 tsp Onion Powder
1/2 tsp Salt & Pepper
1/2 tbsp Olive Oil
Mix all the spices together in a small bowl
Place Eggplant slices into a mixing bowl, sprinkle with Taco seasoning and massage it into the Eggplant, and set aside until later.
1 cup diced Mango
1 cup diced Bell Pepper
1 cup seeded and diced Tomato
1/2 cup diced Onion
1/2 tbsp roughly chopped Cilantro
Pinch of Salt
About 1 tsp of Lime juice
1/2 tsp Red Chilli Pepper flakes (optional)
Mix all the ingredients together for a Pico packed with flavor.
Small handful of chopped Cilantro leaves
1 Garlic clove
Pinch of Salt & Peppe
Juice from 1/2 of a Lime
1 tsp Olive Oil
Mix all the ingredients together in a mortar & pestle or process in a blender.
Warm up Tortilla shells on a hot plate & wrap hem in a towel until Eggplant is cooked.
Finally, cook the Eggplant pieces to serve warm
Preheat oven to 380 F
Heat up an oven safe pan on medium heat for about a minute & 1/2.
Drizzle hot pan with 1/2 tbsp of oil & cook Eggplant for 2 & 1/2 minutes on both sides
Once second side is cooked for 2 & 1/2 minutes, place the pan with Eggplant in the oven
Allow it to cook for about 10-12 minutes at 380 F
Remove Eggplant from oven
Cut into bite sized pieces with scissors
Assemble Tacos with Eggplant, Pico, Chimichurri, chopped Lettuce, Avocado Slices, and Sour cream
From my kitchen to yours