Eggplant Tacos
Servings: 2 servings
Calories:
Eggplant is low in calories and sodium and is a great source of dietary fiber,potassium, and B vitamins. In addition, eggplant is a great antioxidant that helps reduce gut inflammation, relieve constipation by acting as a laxative; and improves the overall digestive health. Brown Beech mushrooms are a good source of protein and an excellent source of dietary fiber. They also contain many of the B vitamins, Potassium, Zinc, and Copper. It also contains significant amounts of choline. Choline is involved in many different processes, such ascell structure and messaging, fat transport and metabolism, DNA synthesis, and nervous system maintenance.
Print Recipe
Equipment
- Cast Iron Skillet
- High speed Blender
Ingredients
Taco Filling
- 1 large eggplant
- 2 cups Brown Beech mushrooms
- 1 cup refried black beans
- salt & pepper
- 8 taco-sized flour tortillas
- Fresh Cilantro optional toppings
- lime wedges optional toppings
Cilantro Green Sauce
- 1 avocado peeled & pitted OR ¼ cup tofu
- 1 cup cilantro loosely packed
- 2 cloves garlic peeled
- ¼ red onion roughly chopped
- 5 large basil leaves
- 1 jalapeño roughly chopped
- ½ lemon juiced
- salt & pepper to taste
- water as needed
Pickled Red Onion
- 1 large red onion peeled and very thinly sliced*
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- ½ teaspoon brown mustard seed
- 1 –2 tablespoons sweetener such as maple syrup, honey, sugar, etc.
Instructions
Taco Filling
- Now place a large skillet over medium heat and add in the eggplant and seasonings.
- Cook for 7-9 minutes while stirring occasionally.
- Next add in an additional the beech mushrooms and diced green chilies
- Cover with a lid and lower the heat to a medium and cook for an additional 6-7 minutes while stirring every 2-3 minutes.
- Once the eggplant is nice and tender simply add sea salt to taste.
- Now assemble your tacos and add your desired amount of green sauce.
Cilantro Green Sauce
- Add all ingredients (except for salt, pepper & water) to a food processor. Blend on high, scrapping down the sides as needed.
- Taste sauce, add salt & pepper and adjust other seasonings as needed. Pulse a couple more times.
- Add water as needed to achieve desired consistency.
- Store in an airtight container in the fridge for 3-5 days.
Pickled Red Onion
- Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
- Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
- Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
- Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
