

Eggplant and mushroom tacos
Ingredients
- spray oil
- 150g shiitake mushrooms, finely sliced
- 1 small eggplantaubergineX (250g), chopped in 1cm cubes
- 400g can no-added-salt lentils, drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ cup reduced-salt vegetable stock or 1 teaspoon miso mixed with ½ cup water
- 1 cup roughly chopped fresh coriandercilantroX
- 4 corn sweetcornXtortillas (we used Tio Pablo) 30g swiss cheese, chopped in ½ cm cubes
- 2 tablespoons chipotle or chilli sauce (optional)
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Instructions
1 Spray a large pan with oil and set over a medium-high heat. Add mushrooms and cook, stirring, for 5 minutes, until tender and golden. Remove from pan and set aside.
2 Add eggplant to pan with another spray of oil. Cook eggplant, stirring, for 5-8 minutes, until softened. Add lentils, spices and stock or miso. cook, stirring occasionally, for 5 minutes more. Add mushrooms back to pan and cook another 2 minutes. Stir through half of the coriander.
3 Warm tortillas according to packet instructions. Serve eggplant mixture with tortillas, topped with remaining coriander, cheese and chilli sauce.
Variations
Make it vegan: Replace the Swiss cheese with a vegan hard cheese alternative. Check the tortillas and chilli or chipotle sauce are vegan.
Make it gluten free: Check ground spices, stock (or miso), tortillas and sauce are gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 534cal
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Kilojoules 2230kJ
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Protein 19g
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Total fat 18g
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–Saturated fat 5g
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Carbohydrates 70g
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–Sugars 9g
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Dietary fibre 17g
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Sodium 580mg
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Calcium 180mg
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Iron 5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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