- 1/4 cup olive oil, divided
- 1 small onion, chopped
- 2 tablespoons lemon juice
- 2 cloves fresh garlic, minced
- 1/4 jalapeno pepper, minced
- 1 eggplant, cut into cubes
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt (such as Johnny's Seasoning Salt®)
- 4 taco shells
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
- Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.
05/02/2018
recipepes.com
Eggplant Tacos, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
