Who says you have to serve tacos in a tortilla? Once sliced and grilled, an eggplant makes an even healthier wrap for this tasty tempeh. This week Kinzie of To Cheese or Not To Cheese? demonstrates how to make her favorite Eggplant Tempeh Tacos.
Serves 4
Eggplant Taco Shells:
- 1 large eggplant, thinly sliced
- 1 tbsp cooking spray
- salt and pepper to taste
Tempeh Filling:
- 1 8oz package tempeh
- 1/2 cup yellow onion, diced
- 2 garlic cloves, minced
- 2 teaspoon extra virgin olive oil
- 1 packet taco seasoning, mixed with 2/3 cup water
- 1/2 cup vegetable broth/stock
- 2 tablespoon tomato paste
- 1/4 cup pepper jack cheese
- salt and pepper to taste
Garnish:
- 1 sliced avocado
- 8 tablespoons sprouts
Eggplant Taco Shells:
Slice eggplant thin so they can fold easily into a taco shape.
Spray eggplant lightly with cooking spray on both sides and season with salt and pepper.
In a sauté pan or indoor grill pan, grill eggplant slices over high heat for 30 seconds per side or until grill marks appear. Set aside to cool.
Tempeh filling:
In a sauté pan, heat 1 tablespoon extra virgin olive oil over medium high heart. Sauté the onion and garlic for about 2-3 minutes or until opaque. While onions and garlic are sautéing, season garlic and onions with salt and pepper to taste.
Add the tempeh, mix, and turn heat down to simmer. Add the vegetable stock and simmer for 3-5 minutes until stock is almost absorbed. Add half the taco seasoning water mixture and the tomato paste and mix together.
Add the cheese and allow to melt in the tempeh filling.
To complete the taco:
Wrap 1/3 cup tempeh filling with 3 small slices avocado in 1 grilled eggplant slice. Top taco with 1 tablespoon sprouts per taco.
(7 votes, average: 4.86 out of 5)
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