Ingredients
- Eggplant and pumpkin filling
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 eggplant, about 280 g, cubed
- 1 butternut pumpkin, about 700 g, halved, seeded, peeled and cubed
- 1 large zucchini, about 170 g, cubed
- ¼ teaspoon chilli powder
- ½ teaspoon ground cumin
- 1 clove garlic, crushed
- 1 can tomatoes, about 400 g
- salt and pepper
- Guacamole
- 1 large ripe avocado
- juice of ½ lime
- Tomato salsa
- 3 ripe tomatoes, diced
- ½ red onion, finely chopped
- ⅓ cup chopped fresh coriander
- 8 taco shells, about 85 g in total
- ⅔ cup (160 g) low–fat natural yogurt
- pinch of paprika
- lime wedges
- sprigs of fresh coriander to garnish
Preparation
- Heat the oil in a large saucepan, add the onion and eggplant, and fry for 5 minutes over a high heat, stirring frequently, until the vegetables are lightly browned.
- Add the butternut pumpkin and zucchini, then stir in the chilli powder, cumin and garlic.
- Pour in the canned tomatoes with their juice, and add seasoning to taste.
- Bring to the boil, breaking up the tomatoes with a wooden spoon.
- Cover the pan and simmer for about 15minutes, stirring occasionally, until the pumpkin is just tender.
- Check occasionally to ensure that there is enough liquid in the pan and add a little water, if necessary.
- Meanwhile, preheat the oven to 180°C.
- To make the guacamole, halve and stone the avocado, scoop out the flesh into a bowl and mash it with the lime juice.
- Mix together all the ingredients for the salsa in a separate bowl.
- Set the guacamole and salsa aside.
- Put the taco shells on a baking tray and warm them in the oven for 3–4 minutes.
- Transfer the taco shells to warmed serving plates.
- Fill with the eggplant mixture.
- Top with guacamole, yogurt and salsa, then sprinkle with paprika.
- Garnish with lime wedges and coriander sprigs, and serve.