Baked Eggplant Fajitas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper.
• STEP 3.Slice the eggplant into thin strips and place them in a large bowl. Drizzle with olive oil and sprinkle with the spice mixture. Toss to coat the eggplant evenly.
• STEP 4.Spread the seasoned eggplant strips on a baking sheet in a single layer. Bake for 20-25 minutes, or until the eggplant is tender and slightly caramelized.
• STEP 5.While the eggplant is baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions, and sauté until they are softened and slightly charred, about 8-10 minutes.
• STEP 6.Once the eggplant is done baking, remove it from the oven and let it cool slightly. Add the roasted eggplant to the skillet with the bell peppers and onions, and toss to combine.
• STEP 7.Serve the baked eggplant fajita filling in warm tortillas, and top with your favorite toppings such as guacamole, salsa, and sour cream.
• STEP 8.Enjoy your delicious and healthy Baked Eggplant Fajitas!

Cooking Tips

• Make sure to slice the eggplant into thin strips to ensure even cooking.
• You can customize the spice mixture to your taste by adjusting the amount of chili powder and other spices.
• Feel free to add other vegetables such as zucchini or mushrooms to the fajita filling for added flavor and texture.

Storage and Serving

• Leftover baked eggplant fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the filling in a skillet over medium heat until heated through.
• Serve the fajitas with warm tortillas and your favorite toppings for a delicious and satisfying meal.