Tacos de Berenjena

Tacos de Berenjena are a delicious and unique twist on traditional tacos, featuring roasted eggplant seasoned with Mexican spices, served in warm corn tortillas. This dairy-free dish is packed with flavor and nutrients, making it a perfect snack or light meal.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Salsa (optional) - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them in a bowl.
3. Drizzle the olive oil over the eggplant slices and add the garlic powder, cumin, smoked paprika, salt, and black pepper. Toss to coat evenly.
4. Arrange the seasoned eggplant slices in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20 minutes, flipping halfway through, until the eggplant is tender and slightly charred.
6. While the eggplant is roasting, warm the corn tortillas in a dry 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 let it cool slightly.
8. Assemble the tacos by placing a few slices of roasted eggplant on each tortilla, topped with fresh cilantro.
9. Serve with lime wedges and salsa on the side.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 28 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, which aids digestion.
• Low in calories while providing essential vitamins and minerals.

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