Main
Roasted Eggplant Taco Filling
55 minServes 4Nutri-Score B€
B
55 min
55 minRoasted Eggplant Taco Filling
what you need
Ingredients
eggplant (whole, roasted then peeled)Produce2 pieces
cumin (ground)Spices4 g
garlic (cloves, minced)Produce3 pieces
saltSpices5 g
chilli (ground)Spices3 g
paprikaSpices4 g
barbecue saucePantry45 ml
per serving
Nutrition
54kcal
- Carbs
- 11 g
- Proteins
- 2 g
- Fat
- 1 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 1
Roast the eggplants
- Place the whole eggplants on a baking tray.
- Roast in the oven until completely soft and the skin is charred.
- Step 2
Peel and tear
- Let the eggplants cool slightly, then peel off the skin.
- Tear the flesh apart with your hands into meaty strands.
- Step 3
Season the eggplant
- Add the cumin, garlic, salt, chilli and paprika to the torn eggplant.
- Toss everything together until evenly coated.
- Step 4
Roast again
- Spread the seasoned eggplant back on the tray.
- Return to the oven until browned and fragrant.
- Step 5
Add the barbecue sauce
- Add the barbecue sauce to the roasted eggplant.
- Combine well and use as a taco filling.