Eggplant Tacos

READY IN: 37mins
SERVES: 9-12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 1
    garlic clove, crushed and chopped
  • 1
    jalapeno, seeded and chopped
  • 1
    eggplant, sliced into thin cubes (peeled or not, your choice)
  • 2
    leeks, white parts only, sliced thin
  • 12
  • 3
    tablespoons orange juice
  • 1
    (4 ounce) can chipotle chiles in adobo, use 3 peppers out of the can (I like El Mexicano brand)
  • 1
    (4 2/3 ounce) package taco shells (crunchy yellow corn taco shells)
  • 1
    (8 ounce) package mild cheddar cheese, shredded
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DIRECTIONS

  • In a large skillet, saute garlic and jalapeno in the olive oil on medium heat for 2 minutes.
  • Add eggplant and leeks then continue cooking on medium heat for 10 minutes or until leeks wilt. Stir occasionally.
  • Meanwhile, chop your 3 adobo peppers a bit. (use kitchen prep gloves or wash your hands very well afterwards).
  • Mix the adobo peppers with the sour cream and orange juice in a little bowl.
  • After the 10 minutes, turn heat down to low and add sour cream mix. Stir well and cook 10 more minutes.
  • Serve in crunchy taco shells with cheese and your favorite taco toppings.
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