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RECIPE
14 INGREDIENTS7 STEPS25min

Eggplant and Summer Squash Tacos

4.0
2 Ratings
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.
Eggplant and Summer Squash Tacos Recipe | SideChef
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.
DeMaCuisine
I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
http://www.de-ma-cuisine.com
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DeMaCuisine
I love to cook and eat. I find joy in empowering people to eat well. Check out my blog, FB & Instagram (facebook.com/DeMaCuisine & @De_Ma_Cuisine)
http://www.de-ma-cuisine.com
25min
Total Time
$1.70
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1
Medium  Eggplant
to taste
1/2 Tbsp
1/4 tsp
Chili Powder
1 1/2 cups
Lettuce , shredded
1/2 cup
Summer Squash
1/4 cup
Bell Peppers , chopped
2 Tbsp
1/2
Chili Pepper , deseeded, minced
1/4 cup
Feta Cheese
or Extra Firm Tofu
1 pinch
to taste
Distilled White Vinegar
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Nutrition Per Serving

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CALORIES
187
FAT
9.8 g
PROTEIN
6.2 g
CARBS
21.2 g

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 (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.
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 (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.
Step 5
Warm TortillaLand® Flour Tortillas (2) if desired.
Step 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) .
Step 7
Sprinkle with Salt (1 pinch) and a splash of Distilled White Vinegar (to taste) . Serve and enjoy!
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Nutrition Per Serving
Calories
187
% Daily Value*
Fat
9.8 g
13%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
16.7 mg
6%
Carbohydrates
21.2 g
8%
Fiber
5.6 g
20%
Sugars
6.0 g
--
Protein
6.2 g
12%
Sodium
248.7 mg
11%
Vitamin D
0.1 µg
0%
Calcium
145.1 mg
11%
Iron
1.5 mg
8%
Potassium
506.6 mg
11%
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