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Eggplant and Summer Squash Tacos
Recipe

14 INGREDIENTS • 7 STEPS • 25MINS

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.
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
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.
25MINS
Total Time
$1.70
Cost Per Serving
Ingredients
Servings
2
US / Metric
Eggplant
1
Medium Eggplant
Salt
to taste
Olive Oil
1/2 Tbsp
Chili Powder
1/4 tsp
Chili Powder
Lettuce
1 1/2 cups
Lettuce, shredded
Summer Squash
1/2 cup
Summer Squash
Bell Pepper
1/4 cup
Bell Pepper, chopped
Red Onion
2 Tbsp
Chili Pepper
1/2
Chili Pepper, deseeded, minced
Feta Cheese
1/4 cup
Feta Cheese
or Extra Firm Tofu
Salt
1 pinch
Distilled White Vinegar
to taste
Distilled White Vinegar
Nutrition Per Serving
VIEW ALL
Calories
185
Fat
9.6 g
Protein
6.1 g
Carbs
21.2 g
Add to plan
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Eggplant and Summer Squash Tacos
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Cooking InstructionsHide images
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 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 Pepper (1/4 cup), if using.
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 Pepper (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 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 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 Tortillas (2) if desired.
step 5 Warm 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 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!
step 7 Sprinkle with Salt (1 pinch) and a splash of Distilled White Vinegar (to taste). Serve and enjoy!
Tags
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American
Lunch
Shellfish-Free
Dinner
Vegetarian
Vegetables
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