Grilled Eggplant Tacos
5
- Prep Time15 min
- Total Time30 min
- Makes4 Servings
(Photo: Sian Richards)
Top these tacos with guacamole, red cabbage slaw and hot sauce for a delicious vegetarian dinner.
Ingredients
4 large Japanese eggplants, about 800 g
1/4 cup canola oil
2 tbsp taco seasoning (recipe link below)
4 soft flour tortillas, or hard corn taco shells
Instructions
PREHEAT barbecue to medium.
TRIM stem ends off eggplants. Slice each in half lengthwise, then slice each in half lengthwise again. Cut each strip in half crosswise. You should have 32 strips in total. Stir oil with seasoning in a large bowl, then add eggplants. Toss to coat completely.
OIL grill, then barbecue eggplant, lid closed, flipping halfway through, until grill marks appear and eggplant is cooked through but still firm, 1 to 2 min per side. Transfer to a plate. Let stand covered with foil, 5 min.
SERVE in tortillas.
Nutrition (per serving)
Calories 329, Protein 7g, Carbohydrates 39g, Fat 18g, Fibre 7g, Sodium 552mg.
Tip: Try these tacos with guacamole, red cabbage slaw and fiery red sauce. Get our Tex-Mex spice blend recipe.
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