Eggplant Tacos

Eggplant tacos are a delicious and unusual way to interpret traditional tacos in a vegetarian key. Since it is a fusion between Mexican cuisine and typical ingredients of Mediterranean cuisine, I will provide you with an all-Italian interpretation of this dish.

Ingredients

• 2 large eggplants
• 8 corn or flour tortillas
• 250 g cherry tomatoes
• 1 small red onion
• 2 tablespoons extra virgin olive oil
• 1 bunch fresh cilantro (or parsley if you prefer a more Italian flavor)
• 1 lemon (the juice)
• Salt and pepper to taste
• Chili powder (optional)
• 1 ripe avocado
• 100 g feta (or other fresh cheese if you prefer a more local variant)

Preparation

1. Wash the eggplants and cut them into cubes of about 1 cm. Salt lightly and let rest for about 20 minutes. This will help remove the bitterness from the eggplants.
2. Heat the extra virgin olive oil in a large skillet and add the patted-dry eggplants and chili powder if you want a spicy note.
3. Sauté the eggplants over medium-high heat until they become golden and soft.
4. Meanwhile, cut the cherry tomatoes in half, the onion into fine julienne and the avocado into slices.
5. Heat the tortillas in a non-stick pan for a few minutes on each side or following the instructions on the package.
6. Assemble the tacos: place in the center of each tortilla some eggplant, cherry tomatoes, onion, avocado and crumbled feta cheese.
7. Season everything with lemon juice, a drizzle of extra virgin olive oil, salt and pepper.
8. Garnish with cilantro or parsley leaves.
9. Serve immediately to enjoy them hot.

The eggplants can also be cooked in the oven or on the grill, depending on preferences and for a more summery taste. In addition, you could add other typical Italian seasonings such as Taggiasca olives or a touch of pesto to further enrich the flavor of your Italian-style eggplant taco.