By Isabel Minunni
Nothing wakes up your taste buds more than the first few springtime recipes! This impressive taco will bring your gatherings to the next level in taste and presentation! It has turned into my families’ favorite; you know you have a hit when you find your daughter making eggplant taco’s to impress her friends!
Easy Grilled Eggplant Tacos (makes 8 small tacos)
8 baby eggplant
1/3 cup olive oil - divided
1 tablespoon salt - divided
1 tablespoon pepper - divided
1 ear fresh corn
2 cups pea shoots
1 1/2 tablespoons white balsamic vinegar
3/4 cup sour cream
8 dashes hot sauce
8 small yellow corn tortillas – extra thin
1/3 cup red onion - diced
Preheat grill to medium heat.
Wash and dry eggplant. Brush eggplant with olive oil and season with a ¾ tablespoon of salt and pepper (reserve the remaining oil for dressing). Place on hot grill and cook on all sides until browned and soft in the middle (about 5 -10 minutes depending on size of the eggplant).
Place corn on hot grill or grill pan and cook on all sides until lightly charred (a couple of minutes). Remove from grill and cut kernels off cob and set aside.
Wash pea shoots and dry with paper towel. In a small bowl add remaining oil, vinegar, salt and pepper and whisk together. Add pea shoots to dressing and toss - set aside.
In a small bowl mix sour cream and hot sauce and set aside.
Grill tortillas on the grill on both sides for a minute or two or until lightly charred.
Place grilled tortillas on a serving dish, top with a grilled eggplant and even amount of diced onions, corn and pea shoots. Drizzle with sour cream and serve. Enjoy!