Roasted Eggplant Tacos

First I wanted to thank all my wonderful readers, particularly those that leave comments. I have found some great blogs to read because you have taken the time to leave a comment on this blog. This brings me to my second point, I am behind on my blog reading. We had an illness in the family so posting here and commenting on your blogs will be light for the next week or two. In the meantime please enjoy this tasty recipe for vegetarian tacos.

Roasted Eggplant Tacos
recipe courtesy of Bread + Butter

Kosher salt
2 long Chinese eggplants
Extra virgin olive oil
1 small onion, sliced
1 teaspoon balsamic vinegar
1 medium tomato, deseeded and diced
1 cup fresh basil, chopped
2 cups shredded mozzarella
6 flour tortillas

Slice the eggplants in half and sprinkle the cut sides with a little bit of salt. Let it rest for 20-30 minutes to remove any of the water. Pat them dry with a paper towel.

Preheat your broiler.

Brush eggplant halves lightly with olive oil and place them on a baking sheet, cut side up. Roast for about 15 minutes until the eggplant is lightly charred and cooked through. Cool slightly, and chop into bite-sized pieces.

Meanwhile sauté the onions in a skillet with 1 tablespoon extra virgin olive oil. Cook, stirring often until the onions are golden brown, about 15-20 minutes. Remove from heat and stir in the balsamic vinegar.

To assemble the tacos, take a tortilla and add some of the eggplant in the center. Top it with some diced tomato, basil, and shredded cheese.