Recipe By Beth Mickens
Thin slices of eggplant act as taco shells in this rawfully delightful main dish that’s elaborate, but remarkably easy to prepare!
Makes 6-8 tacos
Ingredients
Eggplant Tortillas
- 1 large, round purple eggplant
- 1 tsp. salt
Mixed Seasoned Veggie Sauté
- ¼ cup chopped red bell pepper
- ¼ cup chopped zucchini
- ¼ cup raw corn kernels
- ¼ cup quartered cherry tomatoes
- 2 Tbsp. sliced scallions
- 1 Tbsp. chopped fresh cilantro
- 1 tsp. lime juice
- ¼ tsp. chili powder
- ¼ tsp. cumin powder
- Pinch of salt
- Pinch of red-pepper flakes (optional)
Guacamole
- 1 avocado, skin and pit removed
- ¼ cup chopped red onion
- 1 jalapeño pepper, chopped (optional)
- ⅛ tsp. grated garlic
- 1 tsp. cilantro
- 1 tsp. lime juice
- Salt, to taste
Creamy Sweet Chipotle Lime Sauce
- ¼ cup raw, shelled hemp seeds or other nut, or 2 Tbsp. raw nut butter
- 2 Tbsp. lime juice
- 2 Tbsp. water
- 2 to 3 tsp. maple syrup
- 1 tsp. chipotle powder
- Salt, to taste
- Sprouts, for garnish
Directions
Slice the eggplant approximately ¼-inch thick. Place slices into a colander, add salt and allow to sit for 30 minutes, or until the slices are soft and pliable.
To make the sauté: In a small bowl, combine the bell pepper, zucchini, corn, tomatoes, scallions, cilantro, lime juice, chili powder, cumin and salt. Add red-pepper flakes to taste. Toss to combine and set aside.
To make the guacamole: In a bowl, mash together the avocado, onion, jalapeño, garlic, cilantro and lime juice. Salt to taste and set aside.
To make the sauce: In a blender, add hemp seeds, lime juice, water, maple syrup, chipotle powder and salt to taste. Blend until creamy. Set aside.
Rinse the eggplant slices well with cold water and pat dry, gently squeezing out excess water.
To assemble the tacos: Spread a thin layer of guacamole, fill with 1 to 2 Tbsp. of sautéed veggies, top with sprouts, and drizzle with the chipotle lime sauce. Fold over and serve.
