Vegetarian Tandoori Tacos with tzatziki
Serves 4
Vegetarian
Saucy
Crowd Pleasers
More ‘globe trotting’ with this Indian, Mexican, and Greek vibe, with a vegetarian twist!
Trust me, it all harmonises well together!
Prep time – 15 minutes
Slow Cook time – 1 hour
Ingredients
- 1 large eggplant, cut into 2cm cubes
- 2 cloves garlic, peeled & finely chopped
- 1 large onion, peeled & sliced into wedges
- ¼ cup Tandoori paste (paste, not simmer sauce)
- 1 tablespoon brown sugar
- pinch salt
- ¼ cup yoghurt
- ½ cup water
- 1 x 300g pack BBQ jackfruit (*see below for more info’)
- 8 soft taco shells
- 1 cup salad leaves
Tzatziki dip Ingredients
- ½ cup Greek yoghurt
- 1 tablespoon mint leaves, finely chopped
- ½ small cucumber, diced (no need to peel)
- 1 clove garlic, peeled & finely diced
- 1 pinch salt
- 1 teaspoon extra virgin olive oil
- a squeeze of lime
Cooking Steps
1
Preheat your oven to 180°C/ 356°F. Toss eggplant, onion, garlic and jackfruit into a roasting pan.
2
Use a small mixing bowl to combine; Tandoori paste, sugar, salt, yoghurt and water.
3
Pour the combined Tandoori paste mix over the vegetables and toss. Add the jackfruit mix and gently toss through.
4
Cover the roasting dish with foil or a lid to seal and place in the oven, cook for 1 hour.
5
Tzatziki Sauce Method
Combine all ingredient in a small mixing bowl.
Serve a ladle full of taco filling on soft tacos, add salad leaves and a dollop of Tzatziki.
Great with an extra squeeze of lime … soooo fresh!
* BBQ pulled jackfruit – available in health section at major supermarkets