Tuesday, November 27, 2012

Eggplant and Mushroom Taco's

Never been a fan of eggplant.  Mushy tasteless congealing mass of blech.

Yet one does what one has to do.  Aldi's started stocking eggplants - $1.49 each, which is cheap for November.  So, off to the interwebs I went

Started with this recipe from We Should Be Fat.

Actually looked pretty good, and simple.  So off we go.

First, gather all the ingredients

1 small eggplant, cut into pinky sized strips
8 oz mushrooms, quartered
1 tbs Chicken Taco Seasoning
1 tbs Adobo Seasoning
2 tbs oil

Mix it all up and put on a pan (foil lined)
Roast for 30 minutes at 350 - flip half way through

While that's going on, put together the rest of the fixings.

Sour Cream
Diced Jalapenos
Chorizo (what can I say - I like it)

Serve on tortillas

Plate it up and serve.  Makes 4 good size tacos

So I added Chorizo.  Shoot me

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