Smoky Eggplant and Lentil Tacos with Lemon Herb Slaw

Ingredients

• •2 medium eggplants, diced
• •1 tablespoon olive oil
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon chili powder
• •1 cup cooked lentils
• •8 small corn tortillas
• •1/4 head of green cabbage, shredded
• •1/4 cup fresh cilantro, chopped
• •1 small carrot, grated
• •2 tablespoons lemon juice
• •1 tablespoon apple cider vinegar
• •2 tablespoons mayonnaise or vegan mayo
• •Salt and pepper to taste
• •1 avocado, sliced (optional)
• •1 lime, sliced into wedges for serving

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, toss the diced eggplant with olive oil, smoked paprika, cumin, chili powder, and a pinch of salt and pepper until evenly coated.

3. 3

   Spread the seasoned eggplant in a single layer on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

4. 4

   While the eggplant roasts, prepare the lemon herb slaw by combining the shredded cabbage, grated carrot, chopped cilantro, lemon juice, apple cider vinegar, mayonnaise, and a pinch of salt and pepper in a large bowl. Toss well to coat evenly and set aside.

5. 5

   Once the eggplant is finished roasting, transfer it to a large skillet over medium heat. Add the cooked lentils and stir to combine, cooking for 2-3 minutes to blend the flavors. Adjust seasoning if needed.

6. 6

   Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame for a few seconds on each side until pliable.

7. 7

   Assemble the tacos by spooning the smoky eggplant and lentil mixture onto each tortilla, then topping with a generous helping of lemon herb slaw. Add sliced avocado if desired.

8. 8

   Serve with lime wedges on the side for squeezing over the tacos and enjoy immediately.