Eggplant Tacos

These low-carb eggplant tacos are a delightful twist on traditional Mexican cuisine, featuring roasted eggplant as a hearty filling. Topped with fresh avocado, cilantro, and a zesty lime crema, they offer a satisfying and healthy meal option.

Ingredients

• 1 medium eggplant - 300 grams
• 1 tablespoon olive oil - 15 ml
• 1 teaspoon smoked paprika - 5 grams
• 1 teaspoon ground cumin - 5 grams
• Salt - to taste
• Black pepper - to taste
• 4 small corn tortillas - 80 grams
• 1 avocado - 150 grams
• 1/4 cup fresh cilantro - 15 grams
• 1/2 lime - juice only
• 1/4 cup sour cream - 60 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into small cubes and place them in a bowl.
3. Add olive oil, smoked paprika, ground cumin, salt, and black pepper to the eggplant; toss to coat evenly.
4. Spread the seasoned eggplant on a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly golden.
5. While the eggplant is roasting, prepare the lime crema by mixing sour cream and lime juice in a small bowl; set aside.
6. Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side, until pliable.
7. Once the eggplant is done, remove it from the oven and fill each tortilla with the roasted eggplant.
8. Top the tacos with sliced avocado, fresh cilantro, and a drizzle of lime crema.
9. Serve immediately and enjoy your delicious eggplant tacos!

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 25 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, eggplants help combat oxidative stress.
• Low in carbohydrates, making them suitable for low-carb diets.

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