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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 140.8
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 384.1 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.5 g

View full nutritional breakdown of Eggplant Taco Filling calories by ingredient
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Eggplant Taco Filling

Submitted by: PETITEBAKER

Introduction

Great vegetarian substitute for tacos. Great vegetarian substitute for tacos.
Number of Servings: 4

Ingredients

    2 tbsp olive oil
    1 cup eggplant, cut into cubes (1 med eggplant)
    1 clove garlic, crushed
    1 tbsp shallots or onions, chopped
    1 can cut tomatoes with green chilies, drained
    1 cup black beans,drained
    2 tsp low sodium taco seasoning mix

Directions

Heat oil on medium heat, saute' shallots and garlic for about 5 minutes.
Add eggplant, cook for 5-8 minutes until fork tender.
Slowly add tomatoes, beans and taco mix.
Serve warm.
Can use it as filling or for a taco salad.


Number of Servings: 4

Recipe submitted by SparkPeople user PETITEBAKER.






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Member Ratings For This Recipe

  • LINM15

    Very Good
    7 of 11 people found this review helpful
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    I love this idea, if we are out of beef. Eggplants contain trace amount of Vitamin A, C, folacin, has high levels of antioxidant, are low in sodium & calories-less the 40 Eggplant delivers 21.4 mg of calcium,13.0 mg of magnesium, 248 mg of potassium, 22 mg of phosphorus & 2.5 grams of fiber(skin) - 5/12/10

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  • SUZYMOBILE

    Incredible!
    4 of 4 people found this review helpful
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    We tried this 'cause an alternative to beef tacos appealed to me--more filling for fewer calories! Bill cooked the veggies WITHOUT the tomato, to keep the filling from getting watery, and used a small fresh jalapeno. We used fresh-picked tomatoes from the garden, with cilantro, as a topping. Yummo!! - 8/20/10

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  • CHINDASAN

    Very Good
    2 of 2 people found this review helpful
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    I thought it was tasty. I only used 1 tablespoon of olive oil though. - 6/22/08

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  • ELENAJF

    Very Good
    2 of 5 people found this review helpful
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    I liked this but would have liked a bit more eggplant. I didn't have black beans so used kidney beans; didn't have the tomatoes with chilis so used plain; didn't have taco seasoning so used ground chipoltes, cumin and oregano. Poured it over a corn tortillo topped with lettuce and a little salsa. - 2/21/08

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  • LISAUEDA


    2 of 2 people found this review helpful
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    I loved this. My kids found it too spicy, so I'd probably make it without the chilis. Very yummy. - 2/6/08

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  • CHANCELUND

    Good
    1 of 2 people found this review helpful
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    It was different, but good. My husband said he missed the meat in the taco, but that it tasted good. - 1/26/10

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  • YVETTE59

    Very Good
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    I really like eggplant so will have to try this soon. - 6/17/12

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  • FOXXFLA

    Very Good
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    I thought it was really good. I made it into a soft taco. I had one & it was very filling, and I didn't miss the meat at all! - 5/8/12

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  • LKISINSATIABLE

    Very Good
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    This was a great base recipe. I used a whole can of beans, a whole eggplant and added some more veggies and it was delicious with some reduced fat shredded cheese on crispy corn tortillas. - 9/16/11

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  • SALLYDEE101


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    I like this idea, I ahve a teen who dose not touch meat which actually started me on the adventure to a better diet for all. I use tons of black beans in things from lazzana to omlets...and egg plant is a stable here. I cook meat for the others like maybe 2 times a month and no one seems to miss it. - 6/16/11

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  • CRAZYLIZZIE

    Incredible!
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    Very good! Did it with low carb tortillas, salsa and corn - 8/21/10

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  • BKP4166

    Good
    0 of 4 people found this review helpful
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    Sounds good to me...may try it soon. - 11/19/08

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