Eggplant Steak Fajitas with Fresh Avocado Salsa

I just came back from Costa Rica where the vegans eat a lot of rice, beans, corn tortillas, avocado and fresh salsa. After eating pretty much that for two weeks straight (for breakfast, lunch and dinner), I surprisingly craved even more when I got home. So here's a vegan friendly Central American dish that I hope you will enjoy as much as I do!

Eggplant Steak Fajitas with Fresh Avocado Salsa 
by Sarah Farsh July 13, 2014
  • 1 large Italian eggplant, sliced into strips that would resemble strips of steak or chicken. I keep the skin on.
  • light spray of olive oil
  • 1 tbsp chili powder
  • 1 tsp paprika 
  • 1 tsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp tamari or soy sauce
  • salt/pepper to taste
  • rice or corn tortillas
  • 1 ripe avocado, diced
  • 1 vine ripe tomato, diced
  • 1 shallot, diced
  • 1/4 cup fresh cilantro, minced
  • 1 lemon, juiced
  • 1 fresh jalapeno pepper, minced (or leave out if you're a baby)
  • 1 tsp garlic powder
Pre-heat oven to 500˚. Place strips of eggplant on non-stick cookie sheet. Lightly spray with olive oil just so that the spices stick. Sprinkle eggplant strips with chili powder, paprika, cumin, garlic powder, salt and pepper to taste. Bake for 12 minutes, and add tamari or soy sauce and shuffle strips around so all sides get cooked well. Bake for additional 10-15 minutes or until strips are broiled. Meanwhile, toss avocado, tomato, shallot, cilantro, lemon juice, jalapeno, garlic powder salt and pepper together to create avocado salsa. Warm up your tortillas of choice and line with eggplant strips and top with avocado salsa. I served this with quinoa and black beans. Yum!


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