Eggplant tacos (Tacos de berenjena) | Recipe Binder

Ingredients

• 1 Medium eggplant, sliced
• 1 ½ tsp Coarse salt
• 1 Poblano pepper, diced
• ½ Onion, diced
• 2 Garlic cloves, minced
• 1 jar Molli Veracruz Cooking Sauce
• 1 can Chick peas, drained
• 6 tbsp Olive oil
• 8 Hard corn taco shells
• 1 cup Diced red onion
• 3 Tomatoes, de-seeded, diced
• 8 oz Quesadilla or Monterrey Jack cheese, grated