Eggplant tacos (Tacos de berenjena)
¢ Place eggplant in a colander and sprinkle with salt. Let stand for 1 hour. Pat dry with paper towels. Heat 4 tbsp of the oil in a large saucepan over medium heat.
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Cooking tools:
- Colander
- Paper towel
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
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
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