I say we change up the way we do tacos. What do ya say? How does Eggplant Tacos sound? These beauties are quite the change of pace when compared to your typical veggie taco.
Usually when I think vegan tacos, grilled peppers and onions come to mind. Perhaps throw in some avocado and beans and you’ve got yourself your typical veggie taco.
I decided to take a stand against the usual and created these eggplant tacos. As if eggplant weren’t enough, I threw in some purple asparagus, purple onion, spinach, and bright green, creamy chimichurri sauce (oh, and some chipotle sauce I had in the fridge)!
Ok ok, I have to admit, these tacos were not pre-meditated at all! They were a result of me attempting to use up the remaining veggie leftovers from the gourmet pizza I made the other day–suuuuper delicious by the way.
I also had a few stalks of asparagus left in my mason jar off in the cut of my refrigerator.
I hate to waste food, so a lot of times, my meals are created from the contents of zip-lock bags full produce and cooked pantry item leftovers.
These eggplant tacos were definitely a hit! What really set them off was the creamy chimichurri sauce I drizzled over the top of them. I had some leftover in a mason jar from the other day, and I wanted to use it before it began to lose its color (within 3 days).
To give the chimichurri the creamy factor, I blended it with a quarter of an avocado *drools*.
Get excited you guys! You may have just found your new favorite taco!
If you try these Eggplant Tacos, let me know how they turn out! Rate it, leave a comment below and share a picture on Instagram with the hashtag #veganfitcarter
Oh, and join the family! "Like"/Follow the Vegan Fit Carter Facebook Page!
Recipe
Eggplant Tacos with Creamy Chimichurri Sauce
Ingredients
- 3 corn tortillas use different type of tortilla if desired
- 3-6 asparagus stalks
- ¼ purple onion
- ¼ eggplant sliced ¼th inch thick
- 1 cup fresh spinach chopped (chiffonade) or use other greens like kale or lettuce
- ¼ avocado
- salt
- pepper
- 1-2 tablespoons vegetable oil
- chimichurri sauce See chimichurri recipe link in "Notes"
- fresh or dry cilantro optional garnish
Instructions
- Add chimichurri and avocado to blender and blend until smooth. Set aside in the refrigerator.
- Drizzle vegetable oil onto asparagus. Sprinkle on salt and pepper (to taste) Place asparagus inside 375 degree oven for 10-12 minutes
- In the meantime, heat about vegetable oil in skillet. Saute onion until translucent then set aside. Next add sliced eggplant to skillet (adding extra oil if needed). Cook on both sides until brown (or desired color) and set aside.
- (Check on the asparagus. When "fork tender" remove from oven and set aside) In the same skillet, add your tortilla shells and cook on both side until desired "doneness".
- Assemble tacos. To each taco: add layer of spinach, next add onions, then eggplant and 1-2 stalks of asparagus. Finally, drizzle each taco with the creamy chimichurri sauce (see notes for recipe) and garnish with cilantro (optional)
Notes
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