Middle East Vegetable Tacos
Time needed
25 min
preparation
Serving Size / Yield
12
Ingredients
- 1 Tbs. olive or vegetable oil
- 1 med. eggplant (1 lb.), peeled and cut into 1/2-inch cubes
- 1 med. red bell pepper, cut into 1/2-inch strips
- 1 med. onion, cut into 1/2-inch wedges
- 1 14.5-oz. diced tomatoes with basil, garlic and oregano, undrained
- 1/4 tsp. salt
- 1 8-oz. container refrigerated hummus
- 12 taco shells
- plain yogurt or sour cream, if desired
Directions
In a 10-inch skillet, heat oil over medium-high heat. Add eggplant, bell pepper and onion; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomatoes and salt. Reduce heat to medium; cover and cook about 5 minutes or until eggplant is tender. Spread slightly less than 2 tablespoons hummus on half of inside of each taco shell. Spoon about 1/2 cup vegetable mixture over hummus in each shell. Serve with yogurt if desired.
