A delicious gluten free barbecue eggplant taco with a tangy and sweet taste. The Gluten Free Soy Free Homemade Barbecue Sauce is slightly tangy, yet delicious and the Gluten Free Peach Lemon Chutney Sauce for Tacos is slightly sweet. The combination makes for a scrumptious meal. Wrap in a Gluten Free Chickpea Tortilla and your meal is complete. I used the Gluten Free Zucchini Chickpea Pancakes - Vegan recipe and just left out the vegetables and made it a bit thinner to make tortilla/soft taco shells.
Perfect for a summer gathering.
Preheat oven to 350 degrees F. Line baking tray with parchment paper. Set aside.
Peal eggplant, cut into cubes and place onto the baking tray lined with parchment paper. Spray lightly with olive oil. Place into the oven and cook for 25 minutes.
Spoon Gluten Free Soy Free Homemade Barbecue Sauce over eggplant and mix well. Save some sauce for later. Place tray back into the oven for 10 minutes.
Remove tray from oven and allow to cool.
Make taco and enjoy. Top with more barbecue sauce and Gluten Free Peach Lemon Chutney Sauce for Tacos.
Store the leftover in a glass container in the refrigerator.
Ingredients:
1 large eggplant
Olive oil
Gluten Free Soy Free Homemade Barbecue Sauce
