Eggplant has saved my life again. It’s quite nice when you can go from “Crap! What will I eat for dinner?!” to “Awww yeeeah, baby, I just had an awesome dinner!” I took inventory of what was in the fridge and decided to try something new today: Eggplant tacos!
2 roasted Chinese eggplants — we roast our eggplants by sticking them under the broiler (try not to set them on fire)
3/4 tsp chipotle chili powder — use ancho chili powder if you want something less spicy
1/2 tsp granulated garlic
1/4 tsp cumin
1/4 of a small onion, diced
olive or safflower oil
I took the eggplants out of the fridge chopped them into about 1 inch pieces, and then ‘shredded’ them by mashing them with a fork. It reminded me of carnitas.
I added my spices and the onion and mixed it all together. I then debated whether or not to eat it just like that. Roasted eggplant is pretty awesome when it’s cold.
I heated up some safflower oil in a pan and then added the eggplant mixture (medium heat). The eggplant is already cooked so I mixed it up in the pan until any water had dried up and the onions were translucent. It didn’t take long at all for everything to heat through.
I heated up my tortillas and then hung them up to shape. I’m sure I’m not the first person to think of this, but I feel like a genius.
My mom showed up and got all fancy by adding avocado to her tacos. Ansg thesgn I atgje shle ghoog. Oh, excuse me! I shouldn’t type with my mouth full. I made a cilantro slaw to go with the tacos:
1 cup shredded cabbage
juice of 1 lime
chopped cilantro (maybe 1/4-1/3 cup or so)
1 tbsp olive oil
salt and pepper to taste
I’m so glad that I decided to get creative for dinner tonight. I am thrilled with how it turned out. Now please pardon me while I stuff my face. —Melissa