Easy eggplant tacos: A delightful twist on a party classic

Simple eggplant tacos with crunchy walnuts and a creamy filling are fantastic for a party snack or an interesting dinner. Once they hit the table, everyone will reach for them immediately. This way of serving eggplant is the best method for winning over even the biggest skeptic.

Eggplant is a vegetable with a fairly neutral flavour that can be enhanced with various additions. In this recipe, eggplant replaces the tortilla, turning it into vegetable tacos. Slices of eggplant hide creamy cheese with basil, sun-dried tomatoes, garlic, and onion. It's a light, tasty snack that will appeal to your loved ones.

Ingredients:

      
• 1 large eggplant,
• ½ cup of all-purpose flour,
• 12 tablespoons of olive oil,
• 1.5 teaspoons of salt.

Creamy filling:

              
• 1 cup of fresh basil,
• 50 grams of sun-dried tomatoes in oil,
• 3 slices of red onion,
• 1 clove of garlic,
• 400 grams of cream cheese,
• ¾ teaspoon of salt,
• ½ teaspoon of pepper,
• ½ cup of chopped walnuts.

Preparation method:

Step 1: Cut the eggplant into medium-thick slices. Place the flour in a bowl and coat the vegetable pieces. Line a baking tray with parchment paper and drizzle with olive oil. Arrange the eggplant on the tray and drizzle with more olive oil. Season with salt and place in an oven preheated to 200°C for about 20 minutes. Set aside to cool.

Step 2: Lay the washed and dried basil on a cutting board. Add the sliced red onion, sun-dried tomatoes, and peeled garlic, and chop everything with a knife.

Step 3: Mix the chopped ingredients to the cream cheese. Season to taste with salt and pepper and place a portion on the eggplant slice, folding it in half.

Step 4: Transfer the chopped walnuts to a bowl. Coat the edges of the eggplant in them so the walnut pieces stick to the cheese.

Step 5: Serve the ready eggplant tacos with your favourite dip. Enjoy!