Servings: 4 / Ready in: 1 hr 35 mins
Ingredients
- 1 Medium eggplant, sliced
- 1 ½ tsp Coarse salt
- 1 Poblano pepper, diced
- ½ Onion, diced
- 2 Garlic cloves, minced
- 1 jar Mölli Veracruz Cooking Sauce
- 1 can Chick peas, drained
- 6 tbsp Olive oil
- 8 Hard corn taco shells
- 1 cup Diced red onion
- 8 oz Quesadilla or Monterrey Jack cheese, grated
Directions
- Place eggplant in a colander and sprinkle with salt. Let stand for 40 minutes. Pat dry with paper towels. Heat 4 tbsp of the oil in a large saucepan over medium heat. Add the eggplant and sauté until almost tender, about 10 minutes. Remove and place in a bowl.
- Heat remaining oil in the same saucepan over low heat. Add the onion, garlic and poblano pepper and cook for 10 minutes or until lightly golden. Return eggplant to saucepan. Add Veracruz Cooking sauce and stir well. Cook, uncovered, stirring frequently for 15 minutes.
- Stir in the chickpeas; cook for 15 more minutes.
- Serve by placing a 2-3 spoonfuls of the eggplant mixture in each taco shell. Garnish with onions and cheese. Provecho!
