INGREDIENTS

2 1 lb. Eggplants , halved lengthwise 
2 tsp. Ground Coriander  
2 cloves  Garlic , minced 
1/3 cup Flat Leaf (Italian) Parsley  
1/4 cup Extra Virgin Olive Oil  
1 Tbsp.  Lemon Juice  
 Salt and Pepper to taste  
Vegetable or Olive Oil Spray 
2 Mission® 6" Pressed Mazina™ Tortillas (08042) , cut into wedges 

DIRECTIONS

1.) Preheat oven to 375 degrees F.

2.) Place eggplant halves cut side down on an oiled baking sheet. Bake until very soft, approximately 1 hour. Allow to cool.

3.) Scoop eggplant flesh into a food processor, discarding skin. Blend into a puree and add the coriander, garlic, parsley, oil, and lemon juice. Season with salt and pepper.

4.) Spray Mazina wedges with oil and bake in oven for 10-12 minutes or until golden and crisp. Remove from oven and allow to cool.

5.) Spread each tortilla wedge with approximately 1 tablespoon of puree. Serve.

Recipe Using Same Product(s)

• 

  Hot Taco Box

• 

  Multi-Cheese Taco

• 

  Cheese and Refried Beans Taco

• 

  Chicken Taco

• 

  Pork Carnitas Taco