This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
255 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
Step 2
Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.
Ingredients
2 tablespoons lemon juice
1 small onion, chopped
1 teaspoon ground black pepper
1 tablespoon paprika
2 tablespoons ground cumin
1 ½ teaspoons chili powder
¼ cup olive oil, divided
2 cloves fresh garlic, minced
¼ jalapeno pepper, minced
1 eggplant, cut into cubes
½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)