Roasted Eggplant and Pesto Tacos Recipe

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

These Roasted Eggplant and Pesto Tacos are a delicious and unique twist on traditional tacos. The combination of roasted eggplant and vibrant pesto creates a flavorful filling that pairs perfectly with soft tortillas.

This recipe is simple to prepare and is perfect for a quick weeknight dinner or a casual gathering. You can easily customize the toppings to suit your taste.

Delicious Roasted Eggplant Tacos

These tacos feature roasted eggplant tossed in pesto, served in warm tortillas, and topped with fresh vegetables. The recipe takes about 30 minutes from start to finish and serves 4 people.

Ingredients

2 medium eggplants, diced
1/4 cup olive oil
Salt and pepper to taste
1/2 cup pesto (store-bought or homemade)
8 small tortillas (corn or flour)
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 cup crumbled feta cheese (optional)
Fresh cilantro or basil for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Eggplant: In a large bowl, toss the diced eggplant with olive oil, salt, and pepper until evenly coated.
Roast the Eggplant: Spread the eggplant on a baking sheet in a single layer. Roast for 20-25 minutes, or until golden brown and tender, stirring halfway through.
Combine with Pesto: Once roasted, remove the eggplant from the oven and let it cool slightly. Stir in the pesto until well combined.
Warm the Tortillas: While the eggplant cools, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
Assemble the Tacos: Fill each tortilla with the roasted eggplant and pesto mixture. Top with cherry tomatoes, avocado slices, and feta cheese if using.
Garnish and Serve: Garnish with fresh cilantro or basil. Serve immediately and enjoy your delicious roasted eggplant and pesto tacos!