Eggplant Tacos - inspired by the Mediterranean Tacos at The Wild Plum in Monterey
Recently Chloe has been craving these Mediterranean Tacos from one of her favorite spots, The Wild Plum in Monterey. She made these tacos on her lunch break one day and decided to share them with you all!
Ingredients
1 large eggplant
1 - 2 heirloom tomatoes
a few handfuls of small leafy greens like baby kale or arugula
olive oil
corn tortillas
hummus (I just used Trader Joe's hummus, but you could pick up your favorite hummus brand)
Monterey jack cheese
Trader Joe's Mushroom Umami spice
Preheat the oven to 375.
Cut eggplant into approximately 1” - 1.5" cubes. Spread out in a layer on a baking sheet.
Drizzle with olive oil and sprinkle lightly with Trader Joe's Mushroom Umami spice.
Roast eggplant for about 30 minutes, or until they are soft, golden, and starting to caramelize. It's also okay if they get crispy! Remove from oven and set aside.
In a frying pan, heat up a tsp. of olive oil or a small pat of butter. Put a corn tortilla in the pan, add a slice of cheese (optional), and a scoop of the roasted eggplant.
While the taco is cooking, chop the tomato into smaller bite-sized pieces.
Once the cheese is melted on the taco, remove it from the pan. Top with some chopped tomatoes, a spoonful of hummus, and some greens. Enjoy!
Some of Chloe's tips: If you use small tortillas, you can make a few tacos! You can use any kind of plant-based cheese that melts, or skip the cheese entirely. Chloe loves hot sauce on everything, so you could season it with your favorite hot sauce. The Wild Plum serves their tacos with sides of tzatziki and pesto sauces, which are also delicious!