Bigger Bits | Food

eggplant tacos

Some meals call for something simple and delicious- a dish that won’t take any time at all to whip up, but will feel more elevated and complete than something like a salad. My go-to in times like these are tacos. LA is a hub for all things Mexican and it’s taught me well!

When I’m not feeling the usual beef, chicken, or fish route, I love to think up tacos with unexpected fillings. Eggplant is definitely one of those unexpected foods. I love eggplants because they’re delicate enough flavor-wise to add to any dish, but substantial enough to replace meat. My latest box from my friends over at Farmbox had the most gorgeous variety of eggplants (who knew there were so many different types?!), so I had to put these beauties to good use.

Soooo, I whipped up these eggplant tacos and am glad I did! The light flavor of the eggplant paired with the bite of the cilantro and deliciousness of the cheese and fresh salsa really made for a great combo…Not to mention these babies take no time to make at all!

Next time you’re looking to make something simple yet unique, or if you’re looking to switch up your taco night menu,¬†give these eggplant tacos a try. Pair with some margaritas, chips, and homemade guacamole, and you’ll be giving your favorite Mexican restaurant a run for its money.

Eggplant Tacos

1 eggplant, chopped
1 tablespoon olive oil
1 clove garlic, chopped
1 handful cilantro, washed and roughly chopped
6-8 small corn or flour tortilla shells (I used corn tortillas)
Fresh salsa
Queso fresco

In a large pan, saute your eggplant and garlic in the oil for about 8-10 minutes until softened and cooked through. Turn off the heat and toss in your cilantro. Top each taco with a spoonful of eggplant mixture, fresh salsa, and queso fresco. Serve warm!

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