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 (1/4 cup)
, 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 (1/2 Tbsp)
, 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
TortillaLand® Flour 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 (1/4 cup)
.
7.
Sprinkle with
Salt (1 pinch)
and a splash of
Distilled White Vinegar (to taste)
. Serve and enjoy!