Makes 8 tacos. Expect about 15 minutes of prep time and 20 minutes cook time.
2 eggplants, shredded on the large holes of a box grater
3 cups water
Juice of 2 limes
1 1/4 teaspoons salt, divided, plus more for seasoning
1 tablespoon vegetable oil
1 medium white onion, diced, divided
3 garlic cloves, minced
1 fresh serrano chile, seeded and minced
1 tablespoon ground cumin
1 teaspoon dark chili powder
1/2 teaspoon dried oregano
1/2 teaspoon chipotle powder
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (15-ounce) can diced tomatoes, drained
8 corn tortillas
1/4 cup chopped cilantro
2 limes, quartered
Soak the shredded eggplant in the water with the lime juice and 1 teaspoon of salt for 5 to 7 minutes. Drain and squeeze out the excess water.
Heat the oil in a large skillet on medium-high heat. Sauté half the onion with the garlic and serrano chile for 3 to 4 minutes. Add the cumin, chili powder, oregano, chipotle powder, pepper, and remaining 1/4 teaspoon salt, and sauté for 2 more minutes.
Add the shredded eggplant and cook for 10 to 15 minutes, stirring as needed. You want the eggplant to cook out some of the liquid and brown slightly. In the last 5 minutes of cooking, add the tomatoes and season again with salt and pepper.
Serve on warm corn tortillas with the rest of the chopped onion and cilantro. Serve with lime wedges.
Reprinted with permission from ¡Salud! Vegan Mexican Cookbook: 150 Mouthwatering Recipes from Tamales to Churros by Eddie Garza. © 2016 by Rockridge Press.