Sizzling Eggplant Fajitas
1/2 cup lime juice
In a large shallow baking dish, combine lime juice, 2 tablespoons olive oil, the garlic, chili powder, sugar, salt, and black pepper. Place eggplant halves in marinade, cut side down.
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 medium eggplants, trimmed and split lengthwise
1 each red green, and yellow bell peppers, seeded and cut into strips
3 medium onions, cut into wedges
8 10-inch flour tortillas, warmed
2 cups prepared salsa
2 cups prepared guacamole
Preheat broiler or outdoor grill. In a large heavy skillet, sauté bell peppers and onions in remaining 2 tablespoons olive oil until tender and lightly browned, stirring frequently, about 10 minutes.
Remove eggplant pieces from marinade; broil or grill, turning once, until tender and well browned. Meanwhile, add 1/4 cup marinade to pepper and onion mixture and bring to a boil.
Remove eggplant to a platter; cut crosswise into 1/4-inch thick strips and serve with warmed tortillas, peppers and onions, salsa, and guacamole. Guests can assemble their own fajitas.
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