La Banderita Charred Eggplant Tacos | Justine Schofield Recipe

Ingredients

• 1 tbs. olive oil
• 2 large eggplants
• 1 white onion, finely chopped
• 1 tbs. sour cream
• 2 springs mint, leaved picked
• 1 avocado
• Juice 1 lime
• 1 handful of whole almonds, chopped
• La Banderita corn street tacos (can use La Banderita 4.5″ or 6″ flour tortillas also)
• 1 ripe tomato
• 1/2 chipotle in adobo sauce with a 1 tbs of the sauce
• 1 tsp cumin seeds
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 2 chipotle chilli in adobo sauce, plus 2 tsp sauce from can
• 4 whole cloves garlic
• 1 tbs apple cider vinegar
• 1 tbs maple or agave syrup
• Salt