Ingredients
- 2 eggplants cut into 1" cubes
- 1 onion cut into 1/8 wedges
- 3 cloves garlic
- t fresh tomato cut into 1/8 wedges
- 1 fresh jalapeño pepper cored and seeded
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 teaspoon salt
- 6 tortillas flour or corn
Optional Condiments
- fresh cilantro
- green onions chopped
- fresh tomatoes chopped
- salsa
Servings: people
Units:
Instructions
- Preheat oven to 450F. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
- Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
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