Ingredients

• 0.25 cups olive oil , divided
• 1 small onion , chopped
• 2 tablespoons lemon juice
• 2 cloves fresh garlic , minced
• ¼ jalapeño pepper , minced
• 1 eggplant , cut into cubes
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1.5 teaspoons chili powder
• 1 teaspoon ground black pepper
• 0.5 teaspoons seasoned salt , such as Johnny's Seasoning Salt
• 4 tacos shells

Instructions

1. 1 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion, lemon juice, garlic, and jalapeño; bring to a simmer and cook until onion softens, about 3 minutes.
2. 2 Stir in eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt; drizzle remaining 2 tablespoons olive oil over top. Cook, stirring occasionally, until eggplant softens and reduces in size, about 15 minutes. Serve in taco shells.

Nutrition per serving