Eggplant and Mushroom Saute for Tacos

I’ve often envied the delicious veggie tacos at Mexican restaurants, so I decided to try to replicate them. Whenever adapting a recipe based on one from a restaurant, I always know that it’s not going to turn out exactly the same because chefs have specific ratios and speciality ingredients that they use. That being said, every recipe I make is sure to have its own yummy and unique flavors too.

There are so many varieties of veggie tacos, and since I wanted one with lots of protein, I opted for an eggplant and portobello mushroom mixture. The great part about cooking for one is that I have a lot of leftovers and get to try the dish in many different forms. First, I ate the mixture in a cabbage lettuce wrap with salsa. Then, I added chickpeas to the mixture and had that as an entree. Don’t be afraid to try new combinations!

Eggplant and Mushroom Saute


> 1 medium eggplant, cut into bite-size pieces
> 2 medium portobello mushrooms, chopped
> 1 teaspoon chili powder
> 1 teaspoon ground cumin
> 1 teaspoon salt
> 1 teaspoon black pepper
> 1 tablespoon olive oil


Combine eggplant, portobello mushrooms and spices in a medium bowl. Over medium heat, place olive oil in a large pan. Add mixture to pan, and cook for 10 minutes, or until vegetables are cooked through.

Assemble tacos or prepare for another dish.

Makes 4 servings.

Adapted from The Chubby Vegetarian.


Back-to-Basics Eggplant Dip

The eggplant phase continues. I have so many yummy dip recipes but rarely have occasions to make them for. So, I decided that I shouldn’t need an event to make an appetizer recipe. While this eggplant dip is very simple, it’s rich with flavor and a perfect mid-afternoon snack.



1 large eggplant
> 3 cloves garlic, minced
> 1/4 teaspoon salt
> 2 tablespoons tahini
> 2 tablespoons lemon juice


Preheat oven to 450°. Prick eggplant with a fork, and place it on a cookie sheet. Bake for about 20 minutes, or until eggplant is tender. Let the eggplant cool.

Cut the eggplant in half lengthwise, and scoop the pulp into a food processor. Process until smooth, and transfer to a medium bowl.

On a cutting board, mash garlic with the flat side of a knife. Add the garlic and salt to the eggplant. Stir in the tahini and lemon juice. Season with more salt, to taste.

Makes 4 servings.

Adapted from FitSugar.

Slow Cooker Eggplant & Chickpea Stew

Slow cookers are a dream come true for busy people who are always running from one place to the next. When I get home starving, the last thing I want to do is cook for an hour. I’ll be experimenting with different slow cooker recipes, and since I’ve been loving eggplant lately, the first one I tried is an eggplant and chickpea stew.

The stew turned out well but could use additional spices and herbs if I were to remake it.



1/2 cups vegetable broth
> 1 large eggplant
> 1 large onion, diced
> 6 cloves garlic, minced
> 1 tablespoon olive oil
> 1 teaspoon salt
> 1 teaspoon ground pepper
> 1 can chickpeas, drained and rinsed
> 1 14-ounce can diced tomatoes, drained


Preheat oven to 400°. Cut eggplant in half lengthwise, and brush the cut sides with olive oil. Place on a rimmed baking sheet, cut-side down, and roast for about 25 minutes, or until tender.

Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a slow cooker.

Meanwhile, add the vegetable broth, onions, garlic, salt and pepper to the slow cooker. Transfer the cubed eggplant to the slow cooker, and cook for about 8 hours on low. Stir in chickpeas and tomatoes. Cook for 30 minutes.

Makes 4 servings.

Adapted from Eating Well.