Beer Battered Eggplant Taco Recipe
Black corn salsa, crispy fried onions, green cabbage, pickled red onion, serrano aioli, flour tortilla
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Make the Beer Batter
In a bowl, combine the flour, beer, salt, and pepper. Whisk until smooth and let it rest for 10 minutes.
- 3
Fry the Eggplant
Heat the oil in a deep skillet over medium-high heat. Dip each eggplant slice into the beer batter, allowing excess to drip off, and carefully place in hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
- 4
Prepare the Serrano Aioli
In a small bowl, mix mayonnaise with minced serrano peppers to taste. Adjust seasoning as necessary.
- 5
Assemble the Tacos
Warm the tortillas on a skillet. Layer with crispy fried eggplant, black corn salsa, green cabbage, pickled red onion, and a drizzle of serrano aioli. Top with crispy fried onions.
- 6
Serve
Serve immediately while hot and enjoy your Beer Battered Eggplant Tacos!