This Mexican favorite can be filled with hearty eggplant. If you want to have a plant-based taco night, these vegan eggplant tacos are a great choice.
Ingredients: 2 cups diced eggplant. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red bell pepper. 1/2 cup diced cucumber. 1/4 cup chopped fresh cilantro. 1/4 cup dairy-free yogurt optional. Lime wedges for serving.
Instructions: Set the pan on medium heat and add the olive oil. Put in the chopped onion and garlic and cook them until they get soft. Add the diced eggplant and stir it in. Cook until it's soft and a little browned. After you add the salt, pepper, chili powder, cumin, and paprika, cook for another two to three minutes so the spices can coat the eggplant. Follow the directions on the package to warm the taco shells up in the oven. Put some of the eggplant mixture into each taco shell to put them together. Diced tomatoes, red bell pepper, cucumber, cilantro, and lettuce should be put on top. If you want it creamier, you can drizzle it with dairy-free yogurt. Add some lime wedges to the vegan eggplant tacos to make them taste even better. Have fun with your tasty and filling vegan eggplant tacos!
Prep Time: 15 minutes
Cook Time: 20 minutes
carmine rega
