Spicy Eggplant Tacos
The last couple tomatoes from the garden, a bit of cilantro, an avocado from the tree, and a delicious bit of eggplant and sweet pepper with my homemade taco seasoning (plus a little extra ground chipotle for spice and smoke!) Saying goodbye to summer in style!
- 1 each eggplant
- 1 each bell pepper (I actually had 3 small sweet peppers this time instead of a single large one)
- 1/2 each small onion
- 1 tbsp homemade taco seasoning
- 1/2 tsp ground chipotle (less if you want it less spicy, more if you want it HOT)
- 1 1/2 tsp olive oil
Homemade Masa Tortillas
- 1/2 cup masa flour
- 1/4 cup warm water (plus maybe more depending on how wet it is)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 tbsp butter
- 1 each tomato
- 1 each avocado
- 1/4 cup cilantro, chopped
- 1 each lime
- Slice the eggplant thin, 2 millimeters or so, and then into roughly 1/2 inch by 1 1/2 inch rectangles. Core and seed your pepper. Slice into thin strips, not too long! Slice the onion into thin short strips as well.
- Heat a pan over medium heat. Add the olive oil and swirl to coat.
- Add the eggplant and onions, and a touch of salt an pepper (more in the taco seasoning). Cook for 2 - 3 minutes until things start to soften. Turn the heat down a little, maybe medium low.
- Add peppers, taco seasoning, ground chipotle, and 1/4 cup water and stir to combine. Let simmer, stirring occasionally until water is gone and the eggplant is cooked! another 3 minutes or so.
Homemade Masa Tortillas
- Mix masa, water, salt, and oil together in a small bowl with a fork. Won't quite form a ball but should stick together when you try and make it into small balls. If it isn't quite wet enough add a little water at a time until it does. If it feels too wet you can add a bit more masa.
- Make little balls of masa, roughly 1/2 inch diameter (a little bigger is fine too). Using a tortilla press, and a non-stick helper like parchment paper, squish each ball into a 3 - 4 inch little tortilla.
- Heat a skillet or griddle over medium/medium low heat. Add a bit of butter (not the whole amount) and swirl to coat the pan.
- Add as many tortillas as will fit. Cook about 1 - 2 minutes until a little crisped and getting a little brown. Flip and finish cooking the other side another 1 - 2 minutes. Set aside.
- Thinly slice your tomoato, finely dice your avocado, and chop your cilantro. Quarter your lime.
- grab a couple tortillas, add a thin slice of tomato on the bottom, a bit of the cooked spicy eggplant, top with a bit of the avocado, cilantro, and a few drops of lime juice. Enjoy!
It is now officially fall, so I'm saying goodbye to summer... with these delicious spicy eggplant tacos! Plus I didn't have much in the refrigerator, luckily these super healthy and delicious tacos were the result! Happy fall all!