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.
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)
I just added a can of kidney beans for the protein, kale (cooked both in with the eggplant for the last few mins) and maybe 2 T brown sugar. - 08 Oct 2017 (Review from Allrecipes US | Canada)
This is so easy and so good. And yes, I could tell there wasn't meat in it but I didn't care. - 07 Sep 2017 (Review from Allrecipes US | Canada)