The Pioneer Woman Tasty Kitchen
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Grilled Eggplant Tacos

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Level: Easy

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Description

Grilled Eggplant Tacos topped with a delicious bean corn and tomato salsa, melted cheese, avocado bites and fresh cilantro!

Ingredients

  • 1 whole Eggplant
  • 1 Tablespoon Olive Oil, Brushing
  • ½ cups Corn (Fresh, Canned Or Frozen)
  • 1 whole Tomato, Seeded And Cut Into Small Cubes
  • ½ cups Black Beans
  • ¼ cups Fresh Cilantro, Plus More For Garnish
  • Salt And Pepper, to taste
  • 1 cup Cheddar And Monterey Jack Cheese, Shredded
  • Avocado And Lime, To Serve

Preparation

Preheat oven to 375ºF.

Slice the eggplant ½ inch thick (or desired thickness). Brush both sides of the eggplant slices with olive oil and cook on a stove top cast iron grill pan for about 3 minutes each side.

Meanwhile, in a small glass bowl, add corn, tomato, beans, and cilantro. Season with salt and pepper, to taste. Mix to combine.

Remove the cast iron grill pan from the stove top. Spoon some of the corn and bean mix onto each eggplant slice. Top with shredded cheese and bake for 5–7 minutes or until cheese is melted.

Garnish with fresh cilantro. Serve with avocado and lime.

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