Eggplant Tacos

Name: Eggplant Tacos
Ingredients: 2 tablespoons olive oil; 1 garlic clove, crushed and chopped; 1 jalapeno, seeded and chopped; 1 eggplant, sliced into thin cubes (peeled or not, your choice); 2 leeks, white parts only, sliced thin; 1/2 cup sour cream; 3 tablespoons orange juice; 1 (4 ounce) can chipotle chiles in adobo, use 3 peppers out of the can (I like El Mexicano brand); 1 (4 2/3 ounce) package taco shells (crunchy yellow corn taco shells); 1 (8 ounce) package mild cheddar cheese, shredded

10 ingredients

6 steps

Ingredients

2 tablespoons olive oil
1 garlic clove, crushed and chopped
1 jalapeno, seeded and chopped
1 eggplant, sliced into thin cubes (peeled or not, your choice)
2 leeks, white parts only, sliced thin
1/2 cup sour cream
3 tablespoons orange juice
1 (4 ounce) can chipotle chiles in adobo, use 3 peppers out of the can (I like El Mexicano brand)
1 (4 2/3 ounce) package taco shells (crunchy yellow corn taco shells)
1 (8 ounce) package mild cheddar cheese, shredded

Directions

1

In a large skillet, saute garlic and jalapeno in the olive oil on medium heat for 2 minutes.
2

Add eggplant and leeks then continue cooking on medium heat for 10 minutes or until leeks wilt. Stir occasionally.
3

Meanwhile, chop your 3 adobo peppers a bit. (use kitchen prep gloves or wash your hands very well afterwards).
4

Mix the adobo peppers with the sour cream and orange juice in a little bowl.
5

After the 10 minutes, turn heat down to low and add sour cream mix. Stir well and cook 10 more minutes.
6

Serve in crunchy taco shells with cheese and your favorite taco toppings.