Smokey Eggplant Tacos

If you’re one of those people who LOVES eggplants then just skip ahead to the recipe, but if you are one of those people who have always thought they hated eggplant, well I’m a firm believer that you just haven’t had it cooked well. I get it… Bad eggplant is slimey, flavourless and bitter. But GOOD eggplant is crispy and smokey and gooey and delicious. In fact this is the recipe I make for people when I’m trying to convert them to eggplant lovers.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200℃. In a large bowl, combine the eggplant, olive oil, tamari, paprika and garlic. Toss to coat and lay out in a single layer on a baking tray. Place into the oven to bake for 40 minutes, or until eggplant is soft but crispy on the outside.

Step 2

Meanwhile, prepare the remaining ingredients. Place the shredded cabbage in a large bowl with apple cider vinegar, a generous pinch of sea salt and a good drizzle of olive oil. Toss to coat and then use tongs or hands to press the cabbage together, this will allow it to soften.

Step 3

Mash the avocado with a fork to make the guac, add a pinch of salt, and some diced chilli and lime. Set aside for serving.

Step 4

Prior to serving, stick the tortillas in the oven for a couple of minutes to heat through. You can also heat them on a dry pan over a medium heat for 30 seconds.

Step 5

To assemble tacos, spread with guac, top with cabbage, eggplant, chilli, coriander, a dollop of cashew cheese and a squeeze of fresh lime.

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