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Roasted Eggplant Tacos
- 1 small Eggplant peeled and cut to 1 inch pieces
- 2 Summer Squash peeled and cut to 1 inch pieces
- 2 Red Peppers chopped
- 2 cups Cherry Tomatoes sliced
- Avocado Oil for drizzling
- Salt and Pepper to taste
- 1/2 cup Hot Salsa use your favorite
- 1/4 cup Pepitas
- 1/2 Avocado
- 1 cup Spinach
- 3 tbsp Avocado Oil
- 3 tbsp Lime Juice to taste
- Salt and Pepper to taste
- 1 can Cooked Black Beans drained
- 1 Avocado diced
- 1 Red Onion sliced thin
- 1 Jalapeno sliced thin
- Crumbled Feta Cheese
- 1 bunch Cilantro chopped
- Soft Taco Tortillas warmed
- Preheat your oven to 425 degrees.
- Add Eggplant, Summer Squash, Red Peppers and Tomatoes to a sheet pan.
- Drizzle with Avocado Oil and add salt and pepper.
- Roast Veggies until tender, about 30 minutes.
- Using a food processer make your sauce. Add Salsa, Pepitas, Avocado, Spinach, Avocado Oil, Lime Juice and Salt and Pepper.
- Warm your tortillas on a hot cast iron pan or in the oven.
- Build your tacos: Warm Tortilla, Avocado-Spinach Sauce, Roasted Veggies, Black Beans, Diced Avocado, Red Onion, Jalapeno, Crumbled Feta and Chopped Cilantro.
We are always looking for new and exciting recipes. Lately we have wanted to have food that is light, yet filling. These roasted eggplant tacos are exactly that. They are very filling yet don’t leave you with a heavy feeling.
Finding unique recipes can be exciting. We love to look at different food combinations and then add our own little twists to it. Brian and I work super well together in the kitchen and we “feed” off each other while making something excite our taste buds.
The roasted eggplant tacos recipe above is a perfect example of us in the kitchen, adding our own flare. Tonight was our first time making this recipe. We will make it again, that is for sure. We used a spicy salsa and pretty hot jalapenos. Next time, it would be fun to try it with a bit more of a mild spice.
The sauce is so easy to modify. It would be really good with with a bit more of the lime juice next time, as well as using a medium salsa. It is awesome that you can really make this recipe fit your preference. If you don’t like spice, you can use a mild salsa and skip the jalapenos.
For the most part, this recipe has easy ingredients, that are pretty versitle. You may be wondering though, what a pepita? Taste of Home has a great article about Pepitas that you might like to check out. They are suprisingly easy to find in most grocery stores. I find mine in the produce section with all the other nuts and figs and things.
Another fun recipe is our Savage Corn Chowder. Brian and I have worked hard to perfect this one. Be sure to give it a try soon, you won’t be disappointed!
Do you and your partner work well in the kitchen together? How about you and your kids? What about you and your roomates? It is a great feeling to have someone you can cook with. I love the conversations that are had and the connections that are made.