Eggplant Fajita

Prep Time: 15 minutes Cook time: 30 minutes Serves: 4

Looking for a way to actually enjoy your eggplant? For years, I merely tolerated eggplant, trying to ignore its slimy texture. I couldn’t imagine how I could ever enjoy it without oil, but this wrap hits the spot! It also includes an amazing spectrum of vegetables, including summer squash, sweet potato, and eggplant.

We were able to find La Tortilla Factory Handmade Style tortillas at our local supermarket, which contain no oil!

Ingredients

  • For the Eggplant Breading
  • 2 tbsp flour (we use whole wheat)
  • 1 tbsp garlic powder
  • ½ tbsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp chili powder
  • 1 tsp basil
  • 1/4 tsp cayenne pepper
  • 1 tbsp soy sauce
  • 3 tbsp almond milk
  • ½ tsp liquid smoke
  • ¼ cup cornmeal (or finely ground oats)
  • ½ tbsp balsamic vinegar
  • 1 tbsp lime juice
  • To Assemble the Fajita
  • 1 medium eggplant, peeled and cut into 1/4″ cubes
  • 2 medium onions, peeled and julienned
  • ½ cup slices button mushrooms
  • 1 bell pepper, julienned
  • 1 small summer squash, julienned
  • 1 medium sweet potato peeled and julienned
  • 1 can black beans, rinsed
  • 1 package favorite tortillas or large collard leaves
  • ½ cup fresh chopped cilantro
  • 1 jalapeno pepper, sliced (optional)
  • 1 avocado, sliced (optional)

Instructions

  1. Preheat oven to 400°.
  2. Blend together the breading ingredients: garlic powder, paprika, salt, black pepper, chili powder, basil, cayenne pepper. After blending, remove one tablespoon of the resulting mixture and set the rest aside.
  3. Place the one tablespoon of mixture into a large mixing bowl with the almond milk, liquid smoke, and soy sauce, mixing well.
  4. Toss eggplants cubes in the breading slurry until well coated. Distribute the coated eggplant cubes onto a baking sheet, spreading evenly. Use parchment paper for best results. Sprinkle cubes lightly with cornmeal—you might not use all the cornmeal listed and that’s okay.
  5. Place eggplant in oven for 20-30 minutes until desired crispiness is reached.
  6. While eggplant is baking, saute the sweet potato and onions over medium-high heat for ten minutes, adding water (or vegetable broth) as needed.
  7. Add the mushrooms, bell pepper, the remaining dry spice mixture, vinegar, and lime juice. Continue cooking for several more minutes.
  8. Add the squash and beans—mix well and heat through (about five more minutes).
  9. When the eggplant is done, mix it in with the other vegetables.
  10. Serve on tortillas or collards. Top with cilantro. If using add the optional jalapenos, avocado, and salsa.

Leave a Reply

Your email address will not be published. Required fields are marked *