Eggplant Tacos with Creamy Chimichurri Sauce
These eggplant tacos are a delicious change of pace when compared to your typical veggie taco. Add fresh spinach, roasted purple asparagus, sautéed onion, and a creamy chimichurri drizzle and enjoy!
Servings 3 tacos
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
Click here for chimichurri sauce recipe
To make "creamy" for this recipe, add ¼ of an avocado.