EGGPLANT TACOS

Vegan Tacos, here's a spicy low sodium Eggplant Tacos recipe, simple to make, not too time consuming, here I'll use some ready made corn taco shells to save time.

1 pack ready made taco shells
2 large eggplants, skinned and cubed about 3/4 of an inch
Vegetable oil for frying

First, get large skillet, add enough oil to cook the eggplants, remember that eggplants to soak up oil so allow for this, don't be afraid to add a little more oil if you need it, that's the way they cook. So cook them, and season them with black pepper only at this point. Remove from heat, and turn of stove.

Now we'll make the sauce.

2 tbsp. veg. oil
1 shallot minced
2 cloves garlic minced
1 bay leaf cracked
10oz. can of low sodium tomato sauce, pick a good brand or an organic one if that concerns you.
4 tbsp. chili powder
1 tsp. cayenne pepper
1 tsp. coriander
1/2 cup lime juice
1/2 tsp. sea salt
Mrs. Dash to taste

Return skillet to medium high heat, add oil, when hot, add in shallot and garlic, stir until fragrant, add in bay leaf, and then the tomato sauce, chili powder, coriander, lime juice, sea salt, and Mrs. Dash to taste.

Once you have tasted and adjusted your seasonings, the recipe is a mere guide, add in the cooked eggplants, and warm it up well. 

Heat up your taco shells and fill them with the eggplants, because it's a vegetable, I don't garnish it with any veggies, or cheeses.

Serve them up with refried beans, or some Spanish rice.