Description
Healthy Eggplant Tacos offer a vibrant, plant-forward alternative to traditional street tacos, focusing on fiber-rich ingredients and heart-healthy fats while avoiding processed sugars.
Ingredients
Scale
1 Large Italian Eggplant (cubed)
2 tablespoons Avocado Oil or Extra Virgin Olive Oil
1 teaspoon Smoked Paprika
1 teaspoon Cumi
1 teaspoon Garlic Powder
8 Organic Corn Tortillas or large Lettuce Leaves
1 Fresh Avocado (sliced)
1/4 cup Fresh Cilantro (chopped)
For serving: Greek Yogurt or Cashew Cream
Instructions
- Preheat your oven to 400°F (200°C)
- Wash and cube the eggplant into small, even bite-sized pieces, leaving the skin o
- In a large bowl, toss the eggplant cubes with Avocado Oil
- Sprinkle the spice blend over the eggplant and ensure it's evenly coated
- Spread the eggplant in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes, tossing halfway through
- While the eggplant roasts, warm your organic corn tortillas over an open flame or in a dry pa
- Assemble the tacos with a generous spoonful of roasted eggplant, topped with sliced avocado, fresh cilantro, diced red onions, and a squeeze of lime juice
Notes
Avoid overcrowding the baking sheet to ensure roasting rather than steaming.
Salt the eggplant cubes about ten minutes before cooking to remove excess moisture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 11 g
- Protein: 6 g
- Cholesterol: 0 mg