Eggplant and mushroom tacos

The mixture in these tacos will satisfy meat-lovers and vegetarians alike with its savoury flavour.

Serves: 2
Time to make: 30 mins

Ingredients

spray oil
150g shiitake mushrooms, finely sliced
1 small eggplantaubergineX (250g), chopped in 1cm cubes
400g can no-added-salt lentils, drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ cup reduced-salt vegetable stock or 1 teaspoon miso mixed with ½ cup water
1 cup roughly chopped fresh coriandercilantroX
4 corn sweetcornXtortillas (we used Tio Pablo) 30g swiss cheese, chopped in ½ cm cubes
2 tablespoons chipotle or chilli sauce (optional)

Instructions

1 Spray a large pan with oil and set over a medium-high heat. Add mushrooms and cook, stirring, for 5 minutes, until tender and golden. Remove from pan and set aside.

2 Add eggplant to pan with another spray of oil. Cook eggplant, stirring, for 5-8 minutes, until softened. Add lentils, spices and stock or miso. cook, stirring occasionally, for 5 minutes more. Add mushrooms back to pan and cook another 2 minutes. Stir through half of the coriander.

3 Warm tortillas according to packet instructions. Serve eggplant mixture with tortillas, topped with remaining coriander, cheese and chilli sauce.

Nutrition Info (per serve)

Kilojoules 2230kJ

Calories 534cal

Protein 19g

Total fat 18g

–Saturated fat 5g

Carbohydrates 70g

–Sugars 9g

Dietary fibre 17g

Sodium 580mg

Calcium 180mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.