Eggplant Huggies ....

Who knew? Eggplant as a healthy, flavorful, supple and tasty soft taco shell!  Fill these soft, grilled eggplant rounds with your favorite grilled food and salsa  These were FANTASTIC! My sample here may not look the prettiest. In my case, my grill wasn't working so I just lightly broiled the eggplant. But with a grill you get nice grill marks and wonderful color!  I got the idea from Pinterest and put my own twist on it ... See how below. 

• One large (in circumference) eggplant (regular) 
  
• Slice eggplant thinly about 1/8" to 1/4" thick
  
• Mix 1 cup water with 1/4 cup Soy Sauce or something similar - I add a dash of garlic and a bit of sesame oil (you can make them have an Asian flare - or spice with chiles, etc for other fine taste appeal)
  
• Place eggplant into container pour water/soy mixture over eggplant and mix thoroughly
  
• Let marinate for 24 hours if possible or several hours at least
  
• Once the eggplant has marinated - prepare grill for hot grilling
  
• Place eggplant rounds on a grill dish and place on grill (I use this so the rounds do not fall in)
  
• Grill eggplant so that each side is dry but not overly grilled or browned (want them to be supple/not fall apart)
  
• Remove from grill - cool and brush lightly with your favorite oil if you desire (I use a chili oil for a little spice) 
  

Then add any goodies you like having on a taco.  In the picture above I prepared mushrooms, firm tofu, onions and olives on the grill.  I then added a yummy celery salsa (recipe to come) and topped with arugula and a my miso/carrot dressing.  

These were to die for! and my husband was totally into them.  My only thing:  I prefer not to have the skin - it is important to slice them thin enough or to cook them just long enough to soften the skin on the eggplant.  Otherwise, these were terrific and they are sooooo moist and tasty.  Awesome!  Will definitely do it again!!