Eggplant Tacos

Eggplant Tacos
  • 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


  1. 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.
  2. 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
Eggplant Tacos, recipe PT15M PT1H 5 455 calories

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