EGGPLANT "TACOS"
Provided by Erin Gleeson
Number Of Ingredients 5
Steps:
- Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
- Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.
- Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.
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RasBamboo Bridget
[email protected]These eggplant tacos were a great way to get my kids to eat eggplant. They loved them!
Xolani Sithole
[email protected]I loved the smoky flavor of the eggplant in these tacos. They were so flavorful and satisfying.
piano player
[email protected]These tacos were a nice change from the usual beef or chicken tacos. I would definitely make them again.
Salome Kipkemoi
[email protected]The eggplant tacos were okay. I've had better.
Landon Antalek
[email protected]The eggplant tacos were good, but they were a bit too oily for me.
Angela Fowler
[email protected]These eggplant tacos were a bit bland for my taste. I think they needed more seasoning.
Chirstmas Queen
[email protected]I'm not a huge fan of eggplant, but these tacos were really good! The eggplant was crispy and the toppings were delicious.
Suliaman Kitakya
[email protected]The eggplant tacos were a great way to use up some leftover eggplant. They were simple to make and very flavorful.
Logen Ased
[email protected]These tacos were easy to make and so tasty! I loved the combination of flavors and textures.
Don Dada
[email protected]I was skeptical about eggplant tacos, but I was pleasantly surprised. They were delicious! The eggplant was tender and flavorful, and the toppings were perfect.
Papu Soomro
[email protected]These eggplant tacos were a hit! The flavors were amazing and the eggplant was cooked perfectly. I will definitely be making these again.