Aubergine tacos

    (6)
    35 min

    You'll might not even realise that there isn't any meat in these vegetarian tacos! There's just lots of aubergine and onion, flavoured with cumin, chilli, paprika and garlic.


    1 person made this

    Ingredients
    Serves: 4 

    • 4 tablespoons olive oil, divided
    • 1 small onion, chopped
    • 2 tablespoons lemon juice
    • 2 cloves fresh garlic, minced
    • 1/4 jalapeno pepper, minced
    • 1 aubergine, cut into cubes
    • 2 tablespoons ground cumin
    • 1 tablespoon paprika
    • 1 1/2 teaspoons chilli powder
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon seasoning salt
    • 4 taco shells

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Stir onion, lemon juice, garlic and jalapeno pepper into pan; cook until onions soften, about 3 minutes.
    2. Stir aubergine, cumin, paprika, chilli powder, black pepper and seasoning salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until aubergine reduces in size and softens, about 15 minutes. Spoon aubergine mixture into taco shells.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (5)

    by
    0

    Delicious! I’ll def make it again with less chilli powder. We ate it in hard taco shells with our favourite additions : cheese, sour cream, guacamole, salsa, scallions ... It was good over salad greens too. This recipe is a keeper .  -  04 May 2018  (Review from Allrecipes US | Canada)

    by
    0

    Absolutely Fantastic! I love eggplant but don't always want it as an Italian dish. This was perfect! I did add one small chicken breast cut into fajita style strips in case the kids didn't like the eggplant. They ended up liking the eggplant. And I don't keep seasoned salt on hand so I used Chef Prudhomme's Fajita magic seasoning instead.  -  06 Mar 2018  (Review from Allrecipes US | Canada)

    by
    0

    The concept for these tacos was good, and the flavor was there. The recipe was not well conceived, however. It wasn't clear how much eggplant to use. It would have been better to specify what kind of eggplant (European, Italian, Japanese) and what size (small, medium, large). Even better would have been to specify the weight. Also, should it be peeled or not? What size cubes should it be cut into? For the four taco shells it called for, we used seven medium-sized Japanese eggplants, peeled. The amount of lemon juice and spice mix called for was way out of proportion. We used only one quarter of the amount called for and it was plenty. The order of adding ingredients to the pan wasn't smart either. The garlic will burn before the eggplant is cooked. We added the onion and the eggplant to the pan together first. Then we added the spice mix and the garlic and jalapeño. Finally, after the eggplant was cooked, we added the lemon juice. The consistency, as expected, was mushy. We didn't care for this consistency. It might have been better inside a flour tortilla and rolled like a burrito. The author states that you won't miss the meat. But, unless you pair this recipe with some beans (or other protein), your body will miss the protein. We served beans and rice on the side.  -  03 Nov 2017  (Review from Allrecipes US | Canada)