Recipe & Pic from Cowgirl Chef
Who says summer is over?? We can keep pretending a little bit longer with this recipe that makes the most of the wee bit of hot-season crops in your box this week! Try adding in some cumin-spiced roasted potatoes and/or some lightly scrambled eggs for a more filling result.
2 large onions, cut into half-moons
6 tablespoons olive oil, divided, plus a bit more for spinach
salt and pepper to taste
1 eggplant, chopped into 1-inch cubes
1 poblano pepper
Salsa Verde, for serving
lime wedges, for serving
cilantro, for serving
6 to 8 corn tortillas
Preheat the oven to 450°F. Toss the eggplant cubes on a large baking sheet with 2 tablespoons of the olive oil. Salt and pepper the eggplant. Bake until browned, for about 40 minutes, turning over once.
While the eggplant’s cooking, caramelize your onions. Put the onions along with 2 tablespoons (you’ll add 2 more as these cook down) of olive oil in a large skillet over medium-low to low heat. Cook slowly, for about 45 minutes, allowing the onions to gradually brown. Add oil and salt and pepper as you go. (Save time: Make this in advance and refrigerate until you’re ready to make tacos.)
Roast the poblano pepper. If you have a gas stovetop, simply put the poblano on the grill, and let the flame burn the skin, turning with tongs so you roast all sides. If you don’t have a gas stovetop, this will also work under the broiler. After all sides are equally charred, put the pepper in a bowl and cover with plastic wrap to cool. Then, simply scrape off the charred bits, slice the pepper open, and remove the seeds. Once cool, slice into thin strips.
Toast as many tortillas as you need over the open flame and serve. Layer: eggplant, a few strips of poblano, and some caramelized onions . Top with Salsa Verde and cilantro. Serve with lime wedges on the side.