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Za’atar Spiced Eggplant Tacos

Posted in Recipes, While My Za'atar Gently Weeps by

One of our favorite ways to use our Middle Eastern Spice is on eggplant. When you combine that with tortillas it is perfection! If you are in the mood for tacos, but want to avoid the heavy, saucy stuff, try these. You won’t be disappointed.

The avocado cream is essential, but feel free to substitute a vegan yogurt if you are avoiding dairy. If you can’t find Labneh (Middle Eastern yogurt) then use Greek yogurt instead. The cream is a nice base in which to place the roasted eggplant and brings the whole taco together.

If you choose, feta cheese is also a great topping for these. But whatever you do, don’t forget the While My Za’atar Gently Weeps spice blend. It hits all the right notes and add a unique flavor profile.

Ingredients

Makes 4 servings

For the Avocado Cream

  • ½ cup
    Labneh or plain full fat Greek Yogurt
  • 1
    medium avocado, peeled, pitted  and roughly chopped
  • juice of one lime
  • 1 cup
    cilantro
  • 2
    green onions, white and green parts roughly chopped
  • sea salt and pepper

For the Tacos

  • 8
    corn tortillas
  • 1 large
    eggplant- can be of any kind, roughly 1 lb, diced into 2" pieces
  • 1 tbsp
    Healthy On You® While My Za'atar Gently Weeps Middle Eastern Spice Blend
  • ½ tbsp
    ground sumac spice
  • 1½ tbsp
    sesame oil
  • ½ tsp
    sea salt
  • 1 cup
    cherry tomatoes halved
  • 1
    avocado, pitted, peeled and sliced
  • cilantro and chopped green onion for garnish
  • ½ cup
    prepared salsa

Make the Avocado Cream

  1. In a small food processor, add all the ingredients except the salt and pepper and puree until smooth. Season with salt and pepper and give a quick pulse. Scoop into a small bowl and refrigerate.

Make the Tacos

  1. Preheat the oven to 400˚F and prepare a baking sheet with foil and parchment paper.
  2. Add the eggplant to the baking sheet and drizzle the sesame oil all over. Sprinkle the While My Za'atar Gently Weeps spice blend and the ground sumac all over the eggplant. Stir with a wooded spoon and add to the oven. Cook for 20-25 minutes stirring halfway through. The eggplant should be brown and fragrant.
  3. Meanwhile, heat the tortillas: you can add them directly onto of the grates of a gas stove over medium high heat (you will get nice char marks on the edges) turning with metal thongs every 10-15 seconds; Or heat a flat surface griddle and place them on top. Alternately, you can use a large cast-iron pan to do the job. Set the tortillas on top over medium-high heat and watch carefully turning every 15 seconds or so.
  4. When the tortillas are finished, place them on top of each other and set them aside. When the eggplant is ready, remove them from the oven and get the avocado cream from the fridge.
  5. Begin building the tacos: Lay the tacos flat and add a schmear of the avocado cream in the middle. Top with a scoop of the roasted eggplant. Then top with the cherry tomatoes. Add the slices of avocado and sprinkle with cilantro and green onions. Add salsa on top and serve immediately.
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Samantha Binkley
samantha@healthyonyou.com