Yoga, Health, and Wellness Articles + Recipes

I love spice, and if I had to choose only one type of food to eat until the rest of my life, tacos would be very high on the list! They are incredibly versatile, and I always love to pile them with a ton of fresh ingredients. There always needs to be a spice element and always something crunchy. I am pretty sure that Mexicans would disapprove of this recipe because eggplant in tacos is far from traditional, but for me, it works! Preparing soft tacos is pretty straightforward. Besides water and salt, you only need masa harina flour. I am sure that tortilla press makes preparing them even easier, but rolling them out between two pieces of parchment paper works well enough for me. The tortillas do not need to be 100% round and uniform in size. They are, after all, homemade tortillas, and nobody expects them to be perfect. Saying that – if you don’t feel like baking the tortillas from scratch, feel free to use store-bought small tortillas, and the dinner will be served in even less time. One thing to keep in mind preparing this recipe is that the eggplant needs to be eaten quickly, or it will get soggy. One way to keep it crispy longer would be to fry the eggplant sticks instead of baking them, but I prefer keeping them on the healthier side. I recommend preparing everything else in advance and letting the eggplant sticks be the last ingredient added to the tacos right before eating them.