Eggplant tacos: A crunchy twist on a classic party snack

Simple eggplant tacos with crunchy walnuts and a creamy filling are great for a party snack or an interesting dinner. As soon as they appear on the table, everyone reaches for them immediately. This way of serving eggplant is the best way to convince even the biggest skeptic to try this vegetable.

Eggplant is a vegetable with a fairly neutral flavor that can be enhanced with various additions. In this recipe, the eggplant replaces the tortilla, turning into vegetable tacos. Slices of eggplant hide a creamy cheese with basil, sun-dried tomatoes, garlic, and onion. It's a light and tasty snack that will appeal to your loved ones.

Ingredients:              

• 1 large eggplant
• ½ cup of all-purpose flour
• 2 tablespoons of olive oil
• 1.5 teaspoons of salt

Creamy filling:

                              
• 1 cup of fresh basil
• 1.8 oz of sun-dried tomatoes in oil
• 3 slices of red onion
• 1 clove of garlic
• 14 oz of cream cheese
• ¾ teaspoon of salt
• ½ teaspoon of pepper
• ½ cup of chopped walnuts

Preparation method:

Step 1. Cut the eggplant into medium-thick slices. Place the flour in a bowl and coat the vegetable pieces. Line a baking tray with parchment paper and drizzle with olive oil. Place the eggplant slices on the tray, drizzle with more olive oil, and season with salt. Place in an oven preheated to 400°F for about 20 minutes. Set aside to cool.

Step 2. Lay out the washed and dried basil on a cutting board. Add the sliced red onion, sun-dried tomatoes, and peeled garlic, and chop everything finely.

Step 3. Add the chopped ingredients to the cream cheese and mix thoroughly. Season to taste with salt and pepper. Place a portion on each eggplant slice and fold in half.

Step 4. Transfer the chopped walnuts to a bowl. Coat the edges of the eggplant slices in the walnuts so the pieces stick to the cheese.

Step 5. Serve the ready eggplant tacos with your favorite dip. Enjoy!