Easy vegetarian taco recipe to make at home! These Mexican eggplant tacos created by celebrity chef Justine Schofield are a delicious way to enjoy a meat-free taco at home.
Avocado Cream
Ingredients
1 tbs. sour cream
2 springs mint, leaved picked
1 avocado
Juice 1 lime
Salt
Method
For the avocado cream, blend the cream, mint, avocado, lime juice and salt until smooth. Place in the fridge until ready to serve.
Basting Sauce
Ingredients
1 ripe tomato
½ chipotle in adobo sauce with a 1 tbs of the sauce
1 tsp cumin seeds
1 tbsp smoked paprika
1 tsp dried oregano
2 chipotle chilli in adobo sauce, plus 2 tsp sauce from can
4 whole cloves garlic
1 tbs apple cider vinegar
1 tbs maple or agave syrup
Salt
Method
For the basting sauce, add all ingredients into a blender and blend until smooth.
Eggplant Tacos
Ingredients
1 tbs. olive oil
Salt
2 large eggplants
La Banderita Street Tacos
1 handful of whole almonds, chopped
1 white onion, finely chopped
Method
Pre heat the oven to 200C.
Cut the eggplant in half and score. Brush with oil and season with salt. Place on a tray lined with baking paper and roast in the oven for 15 minutes. Remove and brush generously with some of the basting sauce. Return to the oven and cook for a further 10 minutes. Repeat this process one more time or cook until the eggplant is cooked through and the top is caramelised. Remove and let rest then roughly chop and place in a serving bowl.
Warm tortillas in a pan over a medium heat for a minute on each side. Keep warm in a tea towel.
To serve, top corn tortillas with chopped eggplant, avocado cream and onion. Garnish with almonds.
