BBQ Eggplant Tacos

  • Tortillas of choice (I like La Tortilla Factory)
  • 2 eggplants (I used 1 and it was just enough for me)
  • olive oil
  • your favorite BBQ sauce
For the Peach-Lime Chutney
  • 1 cup water
  • 1 lime, with peel, finely diced
  • 1/3 cup rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons freshly minced ginger
  • 1 jalapeño, de-seeded and finely diced
  • 2 peaches, peeled and diced
  • 1 red pepper, finely diced
For the Fennel Slaw
  • 1 head fennel, shaved on mandoline
  • 2 tablespoons vegan mayo
  • juice from 1/2 lemon
  • salt
  • pepper
To make the BBQ eggplant
  1. Preheat oven to 375 degrees.
  2. Slice eggplant in half lengthwise.
  3. Generously oil a rimmed baking sheet and place eggplants cut side down in olive oil.
  4. Roast in oven for 45 minutes.
  5. Remove from oven and allow to cool.
  6. Remove skin from eggplant and squeeze out the excess moisture.
  7. Lightly tear apart the flesh and then smother it with BBQ sauce, massaging in the BBQ sauce so every bit of eggplant is covered.
    • Lick your hands clean.
  8. Place back in oven for 20 additional minutes.
To make the Peach-Lime Chutney

  1. Bring water to a boil in a small sauce pan.
  2. Add the lime and allow to simmer for about 10 minutes.
  3. Drain the lime and set aside (you may want to give it some more chopping action at this time).
  4. Heat up the vinegar and sugar in a medium skillet until the sugar has dissolved and it takes on a bit of a syrupy consistency.
  5. Add the ginger and jalapeño and sauté until fragrant.
  6. Add the peaches, pepper, and lime.
  7. Saute for additional ~7 minutes.
  8. Transfer to bowl and allow to cool.

To make the fennel slaw

  1. Toss the fennel with the remaining ingredients. Salt and pepper to taste.

To assemble

  1. Warm up your tortillas either in a skillet or quickly in the microwave.
  2. Spoon in the BBQ eggplant and top with the chutney and slaw.
  3. Enjoy