Roast Eggplant Tacos
Roast Eggplant Tacos



  • 1 eggplant, cut into fingers
  • 1 tbsp olive oil
  • 1 tsp salt and pepper
  • 4 chopped garlic cloves
  • 4 thyme sprigs
  • 150g blanched nuts
  • 2 tbsp butter
  • 250g halloumi cheese
  • 6 corn tortillas, to serve
  • Tomato relish etc, to serve
  • Preheat the oven to 200C. In a roasting dish, brush the eggplant fingers with olive oil, season liberally, and top with the garlic and thyme. Roast in the oven for 30 minutes. Meanwhile, place the nuts on a baking tray and toast in the oven for 8 minutes. Remove, allow to cool, and blitz in a food processor until roughly crushed.
  • Remove the eggplant from the oven, and discard the garlic and thyme. Cut into bite-sized pieces, then chuck in a frying pan for 8 minutes along with the butter, and fry until golden. Set aside, then add the halloumi slices to the pan and allow to fry for 2 mins on each side.
  • Warm the tortillas in a dry pan, then divide the eggplant, halloumi, salsa, nuts, and some parsley between them. Eat while hot with whatever Tex-Mex sides you fancy!
45 mins
2 serving

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