Add eggplant to your favourite Mexican dish – this spicy recipe will become a new go-to.
- 1 bunch fresh coriander, washed
- 8 taco shells
- 2 Tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 3 tsp ground cumin
- 3 tsp mild paprika
- 500 g beef mince
- 1 large green capsicum, chopped
- 1 eggplant,cut into 2cm squares
- 2 x 400 g cans canned crushed tomatoes
- 1 baby cos lettuce, trimmed, shredded
- sour cream, to serve
- Finely chop roots and stems from coriander. You will need 1⁄4 cup. Reserve leaves.
- Cover the base of a large, deep frying pan with two sheets of foil. Arrange taco shells over foil. Cover with lid. Cook over a medium to low heat, turning halfway through, for about 7 to 8 minutes, or until shells are crisp,
and warmed through. Remove shells and foil. Keep warm.
- Heat oil in same pan over a medium heat. Add onion, garlic, spices and coriander roots and stems. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned.
- Add capsicum and eggplant. Cook, stirring occasionally for a further 5 minutes, or until eggplant is just tender. Add tomatoes, chipotle and 1⁄2 cup water. Bring to boil. Cover.
- Gently boil, stirring occasionally, for 25 minutes. Remove lid. Gently boil for a further 10 minutes, or until thickened.
- Coarsely chop reserved coriander leaves. Combine with lettuce in a bowl.
- Serve chilli con carne with taco shells, sour cream and lettuce mixture.
Try adding 400g can red kidney beans with tomatoes. Chipotle in adobo sauce is available in a jar in the Mexican section of supermarkets.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||10.9 g|
|Total carbohydrates||34.3 g|
|- Sugars||16.1 g|
|Dietary fibre||11.6 g|