Roasted Aubergine and Mango Salsa Taco is a delicious and easy vegetarian taco recipe which you can easily make at home, and are very healthy and nutritious. Tacos are such a versatile Mexican Meal that anyone can make their personalized version and experiment with various fillings.
If you are a fan of Mexican food, then these roasted smoked eggplant tacos are sure to make you go crazy. Smoky roasted eggplant with a few Mexican staples like a corn tortilla, mango salsa, sour cream and pickled onions are a delightful mix of textures and flavours. If you have these Mexican staples essentials beforehand, then this meal will be ready in no time. I am not a fan of using store-bought tortillas and sauces or dips and so with a little planning, I make these staples ahead and keep ready with me.
Roasted creamy aubergine is made with all the fresh ingredients grown organically in my balcony garden. Today morning I harvested the big purple eggplant, few green chillies and a handful of fresh coriander for this dish. The lemon and mango I had got from my farm a few days back, and I feeling very happy and blessed!
You may like to try our other similar mexican recipes like Mexican Rice and Stuffed Cheesy Peppers.
Yield: 2 to 3 servings
Prep time: 30 minutes
Total time: 40 minutes
Ingredients for Aubergine and Mango Salsa Taco
6 corn tortillas (recipe here)
1 cup mango salsa (recipe here)
1/2 cup sour cream (recipe here)
1/2 cup pickled onions (recipe here)
1 tablespoon chopped cilantro
Lemon wedges to serve
For the smoked Aubergine
1 aubergine / eggplant / brinjal
6 pods garlic
1 green chilli
1 tomato
1/2 teaspoon cumin powder
1 tablespoon cilantro chopped
1 tablespoon lemon juice
1/2 teaspoon paprika (optional)
Salt to taste
1 tablespoon olive oil
Directions for Aubergine and Mango Salsa Taco
The Smoked aubergine
- Place the aubergine over a high gas flame (or on the coal of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and soft. Transfer to a plate and leave to cool.
- Peel the skin from the cooled aubergine, trying to remove most of the skin, but don’t worry if a few flecks remain. Scoop out the flesh using a spoon.
- On a baking tray, place the roasted aubergine, tomato, garlic pods and chilli and grill till the garlic turns brownish.
- Transfer in a bowl and mash with a fork to a paste-like consistency. Add rest of the ingredients and set aside.
- Prepare the tortillas, mango salsa, sour cream and pickled onions as per the recipe.
How to build the taco
- On a heated pan place your tortillas to warm it.
- Generously spread (about 2 tablespoon) eggplant filling over the tortillas.
- Now add a layer of mango salsa and then spread few pickled onions.
- Top it up with just a bit of sour cream and a sprinkle of cilantro/coriander leaves.
- Serve the tacos immediately
