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Middle East Vegetable Tacos
Middle East Vegetable Tacos
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Prep Time:
10 minutes
Total Time:
25 minutes
Delicious veggie mix pairs perfectly with spaghetti squash or pasta.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 1 medium eggplant (1 lb), peeled and cut into 1/2-inch cubes
  • 1 medium red bell pepper, cut into 1/2-inch strips
  • 1 medium onion, cut into 1/2-inch wedges
  • 1 can (14.5 oz) diced tomatoes with roasted garlic, onion and oregano (or other variety), undrained
  • 1/4 teaspoon salt
  • 1 container (8 oz) refrigerated hummus
  • 12 taco shells
  • Plain yogurt or sour cream, if desired
Instructions:
  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Sauté eggplant, bell pepper, and onion for 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Add tomatoes and a pinch of salt into the mixture while gently stirring, then lower the heat to medium. Cover the pot and allow it to simmer for approximately 5 minutes or until the eggplant reaches a tender consistency.
  • Spread a generous dollop of hummus inside each taco shell. Top with a generous portion of the vegetable mixture, about 1/2 cup in each shell. Serve with a dollop of yogurt on the side.

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