INGREDIENTS
Eggplant:
1 large eggplant
1/2 cup almond flour
2 eggs
1 cup panko flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/4 teaspoon garlic powder
1/4 teaspoon chipotle powder
1/4 teaspoon paprika
1/2 teaspoon kosher salt
4 phase sauce:
6 cloves garlic
1 large Serrano pepper - seeds and stems removed
1.5 cups fresh cilantro
3/4 cup fresh parsley
1/2 ripe avocado
1/2 teaspoon salt
2 limes juiced (3 tbsp) zest of 1 of them optional
1 Tbsp agave
2-3 tsbp avocado oil to thin
Other:
8 corn tortillas
1 avocado, diced
Pickled red onion (see reel)
Handful cherry tomatoes - blister in a pan or on the grill. Can be done before and allowed to cook or right before serving.
DIRECTIONS
1. Prepare 4 phase sauce by placing garlic, Serrano pepper, cilantro, parsley, avocado, salt, lime, oil, and agave in a food processor. Process until nearly smooth. You may need to stop and use a spatula to get it off the sides. Add more oil or agave as needed to thin.
2. Preheat over to 425. Cut eggplant into 1/4 inch thick about 1.5 inch pieces. Think of steak fries.
3. Take out 3 bowls. Fill bowl 1 with almond flour. Fill bowl 2 with eggs and whisk until smooth. Fill bowl 3 with Panko and seasonings listed. Prepare a pan with parchment paper and if possible use a rack. Spray or drizzle avocado oil.
4. Dunk eggplant into bowl 1, shake off flour. Dunk in egg, shake excess. Toss/roll in Panko mixture. Place on prepared pan.
5. Bake at 405 for 20-25 minutes. Turn oven to 450 for 5 more minutes or until the Panko turns brown and crisp.
6. Build your taco. Warm your tortilla. Spread green sauce. Eggplant. Tomatoes. Red onion. Avocado. Top with extra sauce if desired.
credit: IG @mealssheeats