This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Ingredients
- olive oil: 0.25 cup (divided)
- onion: 1 piece (chopped)
- lemon juice: 2 Tbsp
- garlic: 2 clove (minced, fresh)
- jalapeño pepper: 0.25 piece (minced)
- eggplant: 1 piece (cut into cubes)
- ground cumin: 2 Tbsp
- paprika: 1 Tbsp
- ½ teaspoons chili powder: 1 piece
- ground black pepper: 1 tsp
- seasoned salt (such as Johnny's Seasoning Salt®): 0.5 tsp
- taco shells: 4 piece
Metric Conversion
Stages of cooking
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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.
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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.
