This is one of those meals that’s made with ingredients that I didn’t used to think I liked. Eggplant and squash are things I’m excited about when summer arrives. That didn’t use to be the case.
Total Time
25min
4.0
2 Ratings
Author: De Ma Cuisine
Servings:
2
Ingredients
•
1
Medium
Eggplant
•
to taste
Salt
•
2
tsp
Olive Oil
•
1/4
tsp
Chili Powder
•
2
Tortillas
•
1 1/2
cups
Lettuce
, shredded
•
1/2
cup
Summer Squash
•
4
Tbsp
Bell Peppers
, chopped
•
2
Tbsp
Red Onions
•
1
Tomato
•
1/2
Chili Pepper
, deseeded, minced
•
4
Tbsp
Feta Cheese
or Extra Firm Tofu
•
1
pinch
Salt
•
to taste
Distilled White Vinegar
Cooking Instructions
1.
Peel and slice Eggplant (1) about a quarter-inch thick. Sprinkle eggplant with Salt (to taste) and let stand for about 15 minutes.
2.
Rinse and pat dry. Slice into strips. Thinly slice and chop the Summer Squash (1/2 cup). Deseed and mince the Chili Pepper (1/2). Chop the Tomato (1). Prepare the diced Red Onions (2 Tbsp) and chopped Bell Peppers (4 Tbsp), if using.
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.
4.
Add Olive Oil (2 tsp), salt and Chili Powder (1/4 tsp). Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
5.
Warm Tortillas (2) if desired.
6.
Top with eggplant, Lettuce (1 1/2 cups), summer squash, chopped bell pepper, diced red onion, chopped tomato, minced chili pepper and Feta Cheese (4 Tbsp).
7.
Sprinkle with Salt (1 pinch) and a splash of Distilled White Vinegar (to taste). Serve and enjoy!
Nutrition Per Serving
CALORIES
185
FAT
9.6 g
PROTEIN
6.1 g
CARBS
21.2 g
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