BBQ Eggplant Tacos with Peach Salsa and Fennel Sour Cream

 

I finally finished reading Plate to Pixel by Helene Dujardin. It was a super fast read with lots of informative tips about how to photography food. I suggest it for any food blogging looking to expand their photography skills. There are loads of great tips that I will be incorporating into my photo taking.

 

On another note – If your CSA box is anything similar to mine then you are probably overflowing with eggplant right now. I have officially exhausted roasting and sticking them on my lunch sandwich. As in attempt to branch out, I whipped up a big batch of eggplant tacos and they were delicious! I’ve used tofu to make bbq things before but eggplant was a whole new territory. It worked out great because unlike most vegetables, eggplant has that “meaty” texture to it that almost mimics pulled pork in this recipe.

Also, I ended up cooking the fennel a tiny bit to create a more mild flavor than that sharp licorice flavor raw fennel usually has. Feel free to skip this step if you are in absolute love with the taste of fresh fennel and want to just mix in pieces of it with the sour cream

Hope everyone’s week is going well! I am off to an evening of wining and dining with some label reps.

 

 

BBQ Eggplant with Peach Salsa and Fennel Sour Cream

Inspiration from Veggie with a Cause

 

For the Eggplant:

  • 3 medium eggplants, sliced
  • 1 Tablespoon olive oil
  • ~1/4 cup barbecue sauce (I used my homemade sauce)
  • Salt

 

For the Peach Salsa:

  • 2 peaches, skins removed and diced
  • 1 small jalapeno, diced
  • 1/4 cup red pepper, diced
  • 1/4 cup red onion, diced
  • Juice from 1 lime
  • 1 garlic clove, minced
  • 1 teaspoon honey

 

For the Fennel Sour Cream:

  • 1 Fennel bulk, diced
  • 1/2 cup sour cream
  • drizzle of olive oil
  • Tortillas

 

To make the eggplant: Preheat oven to 375 degrees. Slice the eggplants in two and evenly coat with olive oil and salt. Place in a single layer on baking sheet and cook for 40 minutes. Remove from oven and use a spoon to scoop out the insides. Discard the outside and massage (I used one of those little grill brushes) the bbq sauce into the eggplant filling. Place back in the oven for 15 minutes.

 

 

To make the salsa: While the eggplant is roasting, dice the peaches, jalapeno, pepper, garlic, and onion. Mix in a bowl and top with lime juice and honey. Stir until combined and stick in the fridge until ready to use.

For the sour cream: Discard the top parts of the fennel. Cut the fennel into small pieces and stick into a small saucepan. Drizzle olive oil over the top and saute over medium for about 4 minutes or until the fennel has softened. Remove from heat and let it come to room temperature. Mix it with the sour cream and stick in the fridge until ready to use.

 

Finally! Combine all ingredients into softened tortillas and munch down with a side of chips and guacamole (and maybe a beergarita!). Mmmmmm

 

shellywest

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9 Comments

  1. Reply

    myhealthyohana

    August 22, 2012

    My eggplant is growing so well, will have to try this recipe!!

  2. Reply

    A Table in the Sun

    August 22, 2012

    I have used every vegetable known to man for tacos………………..except eggplant. I have 5 or 6 beauties hanging in my garden right now. I’m thinking about dinner tomorrow…..

  3. Reply

    inherchucks

    August 23, 2012

    What a great idea! A lot of people at my CSA link party are looking for new and creative ways to use eggplant. I on the other hand seem to be the only person in CSA land that has yet to receive an eggplant…

    Come and share this delicious goodness with the rest of the CSA Link party…http://inherchucks.com/2012/08/23/whats-in-the-box-40/. Looking forward to seeing you there!

  4. Reply

    CheddyBalooga

    August 23, 2012

    YUM!!

  5. Reply

    [email protected]

    August 23, 2012

    love the idea of using eggplant as the “meat” in these tacos – they absorb flavors so well, so smothering in homemade BBQ sauce sounds great!

  6. Reply

    divacrudites

    August 25, 2012

    OMG such clean eats. Can’t wait to get fresh peaches from my friends farm. Love it!

  7. Reply

    wegotthebeets

    September 19, 2012

    Love your blog 🙂 Everything looks so delicious. Will have to read that book too!

Thoughts?!