Ingredients
Scale
- 1 eggplant - cut into chunks or slices - with or without skin
- 2 large sweet onions - sliced thin
- 1 tsp. sugar
- Vegetable oil for frying
-
Fresh pita
-
Fresh lettuce - sliced
-
Fresh grape tomatoes - halved
-
Pitted olives
- Fresh mint leaves
-
Feta cheese - crumbled
- Fresh cucumber slices
-
Grated Parmesan or Romano cheese
For the Marinade:
-
2 tbs. fresh lemon juice
-
1 tbs. apple cider vinegar
-
1 1/2 tsp. sat
-
1 tsp. red pepper flakes
-
1 tsp. black pepper
-
4 tbs. olive oil
-
4 tbs. - fresh grated Parmesan or Romano cheese
-
1 tsp. sugar
Instructions
- Cut the eggplant into chunks and prepare the marinade.
- Place the cubed eggplant in a bowl and toss with the marinade.
- Place in the refrigerator for at least one hour or up to overnight.
- Heat a large cast iron frying pan with a drizzle of vegetable oil and carefully place a few eggplant cubes at a time in the hot oil.
- Allow the eggplant to get a nice char on each side and the meat to soften. If you leave the skin on it will take a bit longer for the skin to soften a bit. Also, if you slice the eggplant, depending the on thickness of the slices, the eggplant will cook faster.
- Place on a platter prepared with a paper towel.
- Place the onion slices in the pan and sprinkle with sugar. Allow the onion to turn a beautiful golden color and become translucent; then set aside.
Assembly:
- Place the shredded lettuce, grilled eggplant, grilled onions, fresh tomatoes, fresh mint leaves, feta, cucumber slices, olives and grated Parmesan or Romano cheese on the fresh taco; wrap and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetarian
- Cuisine: Mediterranean
