Big fan of tacos for a meal! They are simple (which is turning into my middle name), they are delicious (as the food we make must be), and they are super easy to eat and clean up. So basically tacos are a winner when it comes to a great and easy meal. These tacos are not your traditional Mexican filled tacos. All veggies in this recipe! Of course you can adapt the recipe and add shrimp, chicken. pork, or steak, but for those that are looking to add more vegetables to their diet these Asian Eggplant Vegetarian Tacos are a great way to do it.
The recipe literally takes no more than 15 minutes to prepare and cook. That's what I love about cooking with vegetables they cook quickly and a dish can be ready in no time. I cam up with this recipe because well I had purchased an eggplant the other day and it was a bit large. So I made one recipe with about half of it. I still had another half in the fridge and didn't know what to do with it. Every time I opened the vegetable drawer of the fridge the egg plant was staring at me saying "cook me". So I got to it and well this beautifully simple taco recipe came about.
Enjoy the recipe!
Yields 4 servings
Time 15-20 minutes
1 small - medium eggplant - julienned cut
1 cup cauliflower
1/2 cup baby bella mushrooms - sliced
2 carrots - peeled and thinly sliced
1 large garlic clove - minced
2 Tablespoons sesame oil
1 teaspoon sea salt
1/4 teaspoon pepper
Red Chilli (optional)
2 Tablespoons toasted sesame seeds
4-8 Corn Tortillas
1 cup Shredded Lettuce
1. In a skillet pan heat the sesame oil over high heat. Once hot add the eggplant and cauliflower. Let this cook for 5 minutes stir occasionally. Then add the carrots and garlic, season with salt and pepper, stir, and turn the heat down to medium. Make sure the vegetables don't stick to the bottom of the pan. Let the vegetables cook for 5-8 minutes.
2. Once the vegetables have cooked turn the heat off, add the sesame seeds and stir.
3. Add the shredded lettuce to the tortillas and the asian eggplant and serve.