Aubergine & Corn Tacos

Welcome to Recipe Wednesday! I’ll be posting a recipe a week (at least) on Wednesdays from now on.

When I made my tortillas at the weekend we planned on making some tacos with them, I was looking through the recipes in the Mexican Food Made Simple cookbook and loved the look of the seasonal tacos.

I decided on a variation of the Summer taco recipe – it called for courgette, one of the only foods I’m not too fond of. We’re both massive aubergine fans (it’s the prettiest vegetable!) so our taco filling of the week was aubergine & corn.

Ingredients

Hand full of shallots
1 aubergine
Hand full of sweetcorn (we used defrosted frozen sweetcorn)
Tablespoon of chopped mint
Handful of chopped corriander
1 chopped chili (red, preferably)
2 chopped garlic cloves
1/2 a lime

To accompany: Guacamole, salsa, crumbled feta cheese

This taco filling is so easy to make, a great one for mid-week meals. First, slice your aubergine into small bite-size pieces, think along the lines of thick-cut fries. Finely slice the shallots.

Heat a heavy bottomed frying pan and add the shallots, aubergine, garlic, chili & sweetcorn. Fry until the aubergine has softened and taken on colour. Add the mint and coriander and stir well. Season, squeeze over the lime juice and put in a serving dish.

Building your taco

Get all your lovely yummy bits in their separate bowls and build-as-you-eat, that’s the way we do it anyway! Lay out a tortilla, add a spoonful of guacamole, some of the filling, a dollop of salsa and finish with a sprinkle of crumbled cheddar… fold it up a bit and put it in your face – DELICIOUS!