Vegetarian Eggplant Tacos
Ingredients List
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¼ cup olive oil, divided
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1 small onion, chopped
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2 tablespoons lemon juice
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2 cloves fresh garlic, minced
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¼ jalapeño pepper, minced
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1 eggplant, cut into cubes
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2 tablespoons ground cumin
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1 tablespoon paprika
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1 ½ teaspoons chili powder
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1 teaspoon ground black pepper
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½ teaspoon seasoned salt (such as Johnny's Seasoning Salt)
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4 taco shells
Instructions
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In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the onion, garlic, lemon juice, and jalapeño, and cook until the onion softens, about 3 minutes.
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Add the eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt. Drizzle the remaining 2 tablespoons of olive oil on top. Stir occasionally and cook until the eggplant softens and reduces in size, about 15 minutes. Serve in taco shells.
Nutritional Information (per serving)
| 255 | Calories |
| 18g | Fat |
| 23g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 3g | 14% |
| Sodium 193mg | 8% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 7g | 25% |
| Total Sugars 5g | |
| Protein 4g | 8% |
| Vitamin C 11mg | 12% |
| Calcium 73mg | 6% |
| Iron 4mg | 19% |
| Potassium 513mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5