Categories: Vegetables- Eggplant

Ingredients

• 12 white or yellow corn taco shells OR 8-inch flour tortillas
• 1 clove garlic, minced
• 1/2 tsp. salt
• 2 tsp. tamari OR soy sauce
• 2 tsp. rice vinegar
• 2 tsp. dark sesame oil
• 1 large eggplant (about 1 1/2 lb.), cut in 1/4-inch horizontal slices
• 1 cup pain low-fat yogurt OR soy yogurt
• 1 Tbsp. sesame seeds
• Vegetables oil for brushing eggplant

Directions

1. Heat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas in oven until heated through, about 10 minutes. Or, wrap tortillas in dap paper towels and microwave on high 30 to 60 seconds.

2. Meanwhile, in a small bowl, whisk together garlic, salt, tamari or soy sauce, vinegar and sesame oil; set aside.

3. Heat a stovetop grill or griddle according to manufacturer’s directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices and cook until eggplant is golden and flesh is tender, about 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three pieces.

4. To assemble: Place 2 to 3 pieces of the eggplant in each taco shell or tortilla. Garnish with a dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients.

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