Grilled Eggplant Fajita Mini Tacos with Cauliflower Tortillas

 

Recipe courtesy of Tomatillo Chef Aldo Hernandez & ERL Hospitality Executive Chef Juan Jimenez
Tomatillo
13 Cedar St. • Dobbs Ferry • 914.478.2300

 

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Makes 6-8 Tacos

Filling:

1 Tbsp chili powder

1 Tbsp ancho chili powder

½ tsp chipotle powder

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¼ tsp ground cumin 

1 tsp salt

1 tsp sugar

¼ cup extra-virgin olive oil

1 large eggplant, peeled and sliced lengthwise in ½-inch steaks

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Mix all spices, salt, and sugar in bowl. Add oil, then eggplant, and toss to evenly coat. Grill until just tender and cooked through, 4–6 minutes depending on heat. Alternatively, you can roast eggplant in preheated 500° F oven for 5-10 minutes, flipping once. Slice eggplant into strips. Set aside.


Cauliflower Tortillas:

1 lb cauliflower

¼ cup fresh or frozen corn, chopped 

1 Tbsp chopped fresh cilantro

Juice of half a lime

1 cup chickpea flour

1½ tsp tapioca flour (optional)

½ tsp salt

Pepper to taste 

1 Tbsp vegetable or other oil

Pulse cauliflower in food processor until coarsely chopped to the size of rice or couscous. Transfer to a sauté pan and cook over low heat, until softened but not browned. Let cool. 

Place cauliflower in towel and tightly twist to squeeze out water. Transfer cauliflower to a bowl and add remaining ingredients. Mix until dough is formed.

Form donut hole-sized balls and place in tortilla/sandwich press with plastic wrap on bottom. Gently press (but not so thin that they fall apart). This may take practice but just reshape balls if not satisfied. 

Place tortillas on a heated pan with oil and cook, flipping once, until just browned on each side.  

Hold in plate/bowl with towel or napkin to keep moist and warm until ready to serve. 


Topping:

1 green bell pepper, sliced

1 red bell pepper, sliced

1 white onion, sliced

Olive oil for sautéing

Salt and pepper to taste

Sauté peppers and onions in olive oil. Season with salt and pepper. Set aside. 


Chipotle Aioli:

1 cup mayonnaise or veganaise

2 garlic cloves 

1 chipotle pepper in adobo sauce

6 sprigs cilantro

Combine all ingredients in a blender, and process until smooth. To assemble, layer eggplant filling and sautéed peppers and onions onto a cauliflower tortilla (or substitute regular corn tortillas). Drizzle with chipotle aioli and serve.

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