Roasted Eggplant and Chickpea Tacos Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These roasted eggplant and chickpea tacos are a delicious and healthy twist on traditional tacos. The combination of roasted eggplant and chickpeas creates a flavorful filling that is both satisfying and nutritious.

This recipe is simple to follow and perfect for a quick weeknight dinner. You can customize the toppings to your liking, making it a versatile option for any taco night.

Healthy Roasted Eggplant and Chickpea Tacos

These tacos feature roasted eggplant and chickpeas seasoned with spices, served in warm tortillas, and topped with fresh ingredients. The recipe takes about 30 minutes to prepare and serves 4 people.

Ingredients

1 medium eggplant, diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
8 small corn or flour tortillas
1 avocado, sliced
1 cup diced tomatoes
1/2 cup chopped fresh cilantro
Lime wedges for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Eggplant and Chickpeas: In a large bowl, combine the diced eggplant and chickpeas. Drizzle with olive oil, and season with cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
Roast: Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly caramelized.
Warm the Tortillas: While the filling is roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
Assemble the Tacos: Fill each tortilla with the roasted eggplant and chickpea mixture. Top with avocado slices, diced tomatoes, and chopped cilantro.
Serve: Squeeze fresh lime juice over the tacos and serve immediately.