In This Article
Notes
Recipe and photo by Emma Frisch
- Prep Time: 25 minutes
- Cook time: 15 minutes
- Yield: 4-6 tacos
- Allergens: dairy
Ingredients
- Eggplant – 1 small
- Sea salt – 1 teaspoon
- Coconut oil – 1 tablespoon coconut oil, or substitute with olive oil
- Yellow onion – 1 yellow onion, sliced
- Summer squash – 2 small summer squash, more commonly known as zucchini, sliced into half moons
- Water – 1/3 cup
- Barbeque sauce – 1/3 cup barbecue sauce
- Whole coconut milk – 1/3 cup whole coconut milk from a can, don’t skimp with light!
- Yogurt – Scoop of plain yogurt
- Tortillas – 4-6 corn tortillas
- Cilantro leaves – Fresh cilantro leaves for garnish
Instructions
- Slice the eggplant into half moons and put the slices in a colander. Coat with 1 teaspoon of sea salt and place the colander in the sink for 10-15 minutes to the let the eggplant drain its bitter juices. Rinse with water and set aside.
- Heat the coconut oil in a medium saucepan over medium-high heat.
- Add the onions and saute until they become translucent.
- Add the eggplant and zucchini and saute, stirring occasionally, for 2 minutes.
- Add the water, barbecue sauce and coconut milk. Stir well and reduce the heat to low. Cover and simmer for 10 – 15 minutes, or until the eggplant look like they are on the verge of becoming mushy (on the verge, not mushy!). Remove from heat.
- Warm the tortillas.
- Layer the yogurt on a tortilla and a generous scoop of vegetables on top.
- Garnish with cilantro and get messy!
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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