Tunisian Eggplant Tacos


Serve this filling in warmed flour tortillas, which are surprisingly similar in taste and texture to some Tunisian flat breads.

  • 4Servings


  • 8 plum or Roma tomatoes (11/4 lb.)
  • 2 medium red bell peppers
  • 2 small eggplants, diced (4 cups)
  • 2 tsp. harissa paste
  • 1 tsp. ground cumin


1. Preheat oven to broil. Place whole tomatoes and bell peppers in two separate baking dishes; broil 30 minutes, turning occasionally, until skins begin to blacken. Remove dishes from oven, cover bell peppers in dish, and cool. Remove skins, cores, and seeds from bell peppers, and cut into 1/2-inch pieces. Remove skins from tomatoes, and crush with hands. Reserve all juices.

2. Coat large skillet with olive oil cooking spray, and heat over medium-high heat. Sauté eggplants 5 to 7 minutes, or until browned. Add tomatoes and bell peppers and their juices. Stir in harissa and cumin. Simmer 5 minutes, or until sauce thickens.

Nutrition Information

  • Calories: 71
  • Carbohydrate Content: 16 g
  • Fat Content: 0.5 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 22 mg
  • Sugar Content: 9 g