Roasted eggplant tacosLetssalsa
- 1 big eggplant, stem removed and cut into finger shapes
- 6 of 12cm soft corn tortillas
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 spring onion chopped
- 2 garlic cloves, roughly chopped
- 4 fresh n thyme sprigs
- 2 tbsp unsalted butter
- 1 hand full almonds
Ingredients burnt tomato salsa
- 200gr tomatoes
- 1 red onion chopped
- 1 red chili, chopped
- 1 jalapeño chili chopped
- 4 garlic cloves
- 100ml white vinegar
- salt and freshly ground black pepper
- Planted based yogurt or Greek yogurt
- chopped fresh parsley
Preparation burnt tomato salsa
To make the burnt tomato salsa, preheat the grill to high. Place the tomatoes, red onion, chillies and garlic on a baking tray and cook until blackened. Place all the charred ingredients and the vinegar in a food processor or blender and blend to make a chunky salsa. Season with salt and pepper and set aside.
Preheat oven to 200 degrees. Brush the aubergines with the olive oil and place, cut side-up, in a roasting tin. Sprinkle with the salt and pepper and top with the garlic and thyme. Roast in the oven for 30 minutes, or until just cooked through.
Meanwhile, place the almonds in a single layer on a baking tray. Toast in the oven for 8 minutes. Leave to cool slightly and then transfer to a food processor and pulse until roughly crushed.
Remove the aubergine from oven. Discard the garlic and thyme and cut the aubergine into bite-sized pieces.
Melt the butter in a frying pan or grill pan over a medium heat. Add the aubergine pieces and cook for 7–8 minutes, or until golden brown. Transfer to a plate and keep warm in a low oven.
Mix together the yoghurt and zatar and set aside.
Place the tortillas in the dry pan (without butter or oil).Turn the tortilla every 20 seconds until it feels soft. Divide the aubergine, spring onion, burnt tomato salsa, almonds and parsley evenly between each tortilla, top with yoghurt and finish with a squeeze of lime.