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Foodrhythms

About Recipe

Grilled Eggplant Tacos topped with a delicious bean corn and tomato salsa, melted cheese, avocado bites and fresh cilantro!

Ingredients

1 lg eggplant

½ cup corn (fresh, canned or frozen)

1 lg tomato, seeded and cut into small cubes

½ cup black beans

1 cup cheddar and Monterey Jack cheese, shredded

1 tbsp olive oil, brushing

salt and pepper, to taste

handful fresh cilantro

Cooking Procedure

1

n span>Schedulenn n Pre-heat the oven to 375F degrees.n n Slice the eggplant to ½ inch thick (or desired thickness). Brush both sides of the eggplant slices with olive oil and cook on a stove top cast iron grill pan for about 3 minutes each side.n n Meanwhile in a small glass bowl, add the corn, tomato, beans, cilantro and season with salt and pepper, to taste. Mix to combine.n n Remove the cast iron grill pan from the stove top. Spoon some of the corn and bean mix onto each eggplant slice. Top with shredded cheese and bake for 5-7 minutes or until the cheese is melted.n n Garnish with fresh cilantro. Serve with avocado and limenn

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