Cooking Instructions
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Step 1
Peel and slice
Eggplant (1)
about a quarter-inch thick. Sprinkle eggplant with
Salt (to taste)
and let stand for about 15 minutes.
Step 2
Rinse and pat dry. Slice into strips. Thinly slice and chop the
Summer Squash (65 g)
. Deseed and mince the
Chili Pepper (1/2)
. Chop the
Tomato (1)
. Prepare the diced
Red Onions (20 g)
and chopped
Bell Peppers (45 g)
, if using.
Step 3
Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1 to 2 minutes more.
Step 4
Add
Olive Oil (10 mL)
, salt and
Chili Powder (as needed)
. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
Step 5
Warm
Tortillas (2)
if desired.
Step 6
Top with eggplant,
Lettuce (65 g)
, summer squash, chopped bell pepper, diced red onion, chopped tomato, minced chili pepper and
Feta Cheese (35 g)
.
Step 7
Sprinkle with
Salt (1 pinch)
and a splash of
Distilled White Vinegar (to taste)
. Serve and enjoy!
