I like the firm flesh of Japanese eggplants for sautéing, but the little Fairy Tale eggplants are also perfect for tacos since the skin is so thin and they can be sliced or diced up quickly. This taco filling combines eggplant, peppers and onions with garlic and ground coriander, but you could season it any way you like. Just be sure to add a generous amount of pine nuts for the best texture. You’ll want the cool contrast of guacamole here, too.
Yields enough filling for 5 to 6 small tacos
- 3 tablespoons olive oil
- 8 ounces Japanese or Fairy Tale eggplants, cut into small dice (skin on)
- Kosher salt
- 1 medium red bell pepper (about 7 ounces), cut into small dice
- 1 small or ½ medium red onion, cut into small dice (about ½ cup)
- 1 ½ teaspoons minced fresh garlic
- ½ teaspoon ground coriander
- 1/3 cup toasted pine nuts
- 6 taco-sized corn or flour tortillas
- 1 recipe Double Cilantro Guacamole
- 1 recipe Limey Drizzling Sauce
- ½ cup Salsa Fresca
In a large (12-inch) nonstick skillet, heat the oil over medium-high heat. Add the eggplant and ¼ teaspoon salt and cook, stirring, until the eggplant has just begun to soften, 3 to 4 minutes. Add the bell pepper, the onion, and ¼ teaspoon salt. Reduce the heat to medium and cook, stirring, until the vegetables are nicely browned and softened, about 15 more minutes. Add the garlic and coriander and cook, stirring, until fragrant, about 30 seconds. Remove the pan from the heat. Stir in half of the pine nuts. Transfer to a serving bowl and top with remaining pine nuts.
Heat the tortillas. Wrap them in foil and put them in a hot oven for 5 to 10 minutes or stack them on a plate, cover with damp paper towels, and microwave for 1 minute.
Put the tortillas, the veggies, the limey sauce, the guacamole, and the salsa on the table and self-serve.
