Tricking small boys into eating large amounts of organic vegetables is getting more difficult. I suppose tastes change as kids grow, because he used to love everything I put in front of him, and now, it’s like, “meh.”
Eggplant grows really easily here and so it’s one of those vegetables that belongs in the garden, but what can you do with all of it? Eggplant parmigiana or the dozen or so other ways to fry eggplant is not so healthy so we only have that once in awhile. But THIS way to eat eggplant we could do once a week. WIN.
I give you Eggplant Taco Filling!
There’s no precise “recipe” here but here are some guesses:
1 tbsp olive oil
2-3 eggplant chopped into about 1/2 inch pieces
1/2 onion chopped
2-3 garlic cloves (minced)
1-2 tbsp taco seasoning (or mix your own with cumin, chili powder, garlic, onion, oregano)
STOP HERE if you just want eggplant tacos. I added more stuff:
1 can vegetarian refried beans
1 can organic corn
Saute some onion and garlic in a bit of oil for about 5 minutes in a skillet. Add the chopped eggplant and cook until eggplant is soft. Add seasoning and some liquid as you cook- the eggplant can get really dry and stick to the bottom of your skillet.
When finished, pulse a few times in the food processor.
Then, if you are adding more stuff, put back in the skillet and add the beans, corn or whatever else you are adding. Heat through and serve in taco shells, burritos or on top of a big ol’ Mexi-salad like we did. Ethan ate his on top of some quinoa with chopped tomatoes, avocado and a sprinkle of cheese. 🙂