Roasted Eggplant Tacos

So here's what I made from my first attempt at making tortillas. Some good ol' roasted veggie tacos. It's not your traditional Mexican taco. I didn't have parsley or cilantro, so I used chopped fresh basil. I didn't have any cheddar, so I used shredded mozzarella. Rather than using fresh onions, I used sauteed onions with balsamic vinegar.

Makes 6 tacos

Roasted Eggplant Tacos

6 tortillas
2 long chinese eggplants
1 small onion - sliced
1 tsp balsamic vinegar
1 medium tomato - deseeded and diced
1 c fresh basil - chopped
shredded cheese

Slice the eggplants in half. If it is long, cut them in half again. Sprinkle the meat with a little bit of salt. Let it rest for 10-20 minutes to remove any of the water. Pat them dry with a paper towel.

Preheat your broiler.

Slice the eggplants in half length-wise Lightly brush some extra virgin olive oil on the meat of the eggplants and place them on a baking sheet. Roast for roughly 15 minutes until the top layer has slightly charred. Let the eggplants rest for a couple of minutes before scooping out the meat from the skin.

Saute the onions in a little extra virgin olive oil until they are limp. Add the balsamic vinegar

Putting the taco together:
Take a tortilla, place some of the eggplant in the center. Top it with some diced tomato, basil, and shredded cheese and enjoy.