**Embark on a Culinary Journey with Eggplant Tacos: A Symphony of Flavors and Textures**
In the realm of culinary delights, eggplant tacos stand out as a symphony of flavors and textures that tantalize the taste buds and leave you craving more. These tacos are a delightful fusion of Mexican and Middle Eastern influences, featuring tender grilled eggplant as the主役, enveloped in warm tortillas and adorned with a vibrant array of toppings. The recipes in this article present a diverse range of eggplant taco variations, each offering a unique taste experience. From the classic combination of roasted eggplant, black beans, and salsa to more adventurous options like harissa-spiced eggplant and tahini sauce, these recipes cater to every palate. Whether you're a vegetarian seeking a hearty and flavorful meal or a meat lover looking to explore new culinary horizons, eggplant tacos promise an unforgettable gastronomic adventure.
GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS
Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.
Provided by Catelli®
Categories Trusted Brands: Recipes and Tips Catelli®
Time 1h
Yield 4
Number Of Ingredients 22
Steps:
- Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
- Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
- Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
- Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
- Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
- Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
- Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.
Nutrition Facts : Calories 574.8 calories, Carbohydrate 85.2 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 12.5 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 1276.5 mg, Sugar 19.6 g
EGGPLANT TACOS
This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Provided by DnDCross
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 23.3 g, Fat 18 g, Fiber 7.1 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 193 mg, Sugar 4.7 g
CHICKPEA CRêPE "TACOS" WITH EGGPLANT AND LAMB
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Provided by Anna Stockwell
Categories Wheat/Gluten-Free Taco Chickpea Yogurt Lamb Ground Lamb Eggplant Raisin Red Wine Tomato Pine Nut Dinner
Yield Serves 4
Number Of Ingredients 14
Steps:
- Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
- Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
- Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you're making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11-12 pancakes, but you might have a few you'll need to discard-or nibble as a snack as you cook.)
- Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
- Do Ahead
- Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.
EGGPLANT "TACOS"
Provided by Erin Gleeson
Number Of Ingredients 5
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.
Tips:
- Choose the right eggplant: Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are bruised or have blemishes, as these may be bitter.
- Slice the eggplant properly: To ensure even cooking, slice the eggplant into thin, even slices. This will help them cook quickly and evenly.
- Salt the eggplant: Salting the eggplant before cooking helps to draw out the bitterness. Be sure to rinse the eggplant thoroughly after salting to remove any excess salt.
- Cook the eggplant until tender: The eggplant should be cooked until it is tender but not mushy. This will help it hold its shape in the tacos.
- Season the eggplant well: Be sure to season the eggplant well with your favorite taco seasoning. This will help to add flavor and depth to the tacos.
- Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes the vegetables, herbs, and spices.
- Don't be afraid to experiment: Feel free to experiment with different ingredients and flavors to create your own unique eggplant tacos. There are endless possibilities!
Conclusion:
Eggplant tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover eggplant, and they can be easily customized to your own taste. With so many different ways to make eggplant tacos, you are sure to find a recipe that you love. So next time you are looking for a new and exciting taco recipe, give eggplant tacos a try!
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