Eggplant may not seem like an obvious choice when looking for the right taco filling, but with the summer explosion of vegetables, eggplant is perfect for a filling summer supper. And with all the delicious toppings in this recipe, everyone can customize their eggplant tacos to their liking.
Eggplant Tacos are Delicious in the Summer
Even though summertime is tomato time, I used canned tomatoes for this recipe. The other summer factor is stove time, and most folks want to get out of the kitchen during the hot months. The eggplant fries up quickly, but slowly reducing a fresh tomato sauce takes loads of time. Canned tomatoes get you there in a jif, and back to your regular summer porgramming.
As for peeling the eggplant, I rather like the extra firmness the peels add to the taco filling. Chefs debate whether eggplant skins are good for you or not. Considering all of the risks I take in this modern life, I am not afraid of an eggplant peel. Just make sure you wash them well, and cut them into wedges about 1/2″ (1cm) thick. However, please remove the stem tops of the eggplants.
The panko bread crumb coating is really satifying, but you can also add a couple of spoonfuls of corn meal to the coating mixture for added crunch.
Fried eggplant makes great appetizers too. You could opt out of serving with tortillas, and just serve the eggplant wedges with the tomato sauce for a nice pool side snack. Yum!
All Eggplants make Amazing Tacos
Any type of eggplant will work – from the large Mediterranean types to the petite, tender Japanese varieties. Even the small white eggplants make a great taco. This is an excellent meal for vegans and carnivores alike. Filling yet light, and adored by all.
Add a couple of chopped jalapeños to the tomato salsa for even more spice. For less spice, skip the salsa all together, and maybe add a few mild bell peppers. Customize and make this your recipe. This is definitely a dish you will be making again!Print
Eggplant Tacos with Tomato Salsa
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
2 tbsp. olive oil (30ml)
1 small onion, chopped
28oz can diced tomatoes (794g)
1 clove garlic, minced
1 whole chile serrano (optional)
Salt and pepper to taste
1 lb. eggplant (500g) ½ cup all-purpose flour (62g)
2 eggs, beaten 1 cup panko bread crumbs (125g)
2 cups vegetable oil (480ml)
½ cup queso fresco (75g)
½ cup chopped cilantro (40g)
1 avocado, chopped
Your favorite hot sauce
8–12 corn tortillas or taco shells, 6” dia. (15cm) warmed
Make the tomato sauce by heating the olive oi in a 9” (22cm) skillet. Add the onions, and sauté until translucent, about 2 minutes. Add the can of diced tomatoes, garlic and chile (if desired) and allow to simmer for about 20-30 minutes over medium heat, until liquid is reduced. Season with salt and pepper. Keep warm while preparing the eggplant.
Remove the tops from the eggplant, peel if desired, and cut lengthwise into wedges. Roll each wedge in flour, then in the beaten egg, and then coat with the panko. Hold on a cooling rack until all of the eggplant are prepared. Heat the vegetable oil in a sauté pan until it reaches 350°F (176°C). Fry each wedge of the eggplant until golden brown, about 2 minutes. Remove from the vegetable oil and drain on paper towels.
Serve the eggplant in the warmed tortillas, smothered in the tomato sauce, and garnished with the queso fresco, cilantro, avocado, and your favorite salsa.