Beer battered eggplant tacos
Ingredients
- 150g vegan crème fraîche
- 1 lime, zested and juiced
- 100g red cabbage, finely sliced
- ½ red onion, finely sliced
- 2 tbsp lime juice
- ½ tsp fine sea salt
- 300g tomatoes, finely chopped
- 20g coriander, finely chopped
- 1 tbsp chipotle paste
- 2 tbsp red-wine vinegar
- ½ tsp fine sea salt
- 1 red chilli, finely chopped
- 230g plain flour
- 1 tsp salt
- 330ml beer
- 2 tsp English mustard
- 2 eggplants, cut into batons
- Corn tortillas
Steps
- In a small bowl, mix the crème fraîche with the lime juice and zest, a tablespoon of water and a pinch of salt.
- Put the cabbage, red onion, lime juice and salt in a bowl, massage the lime and salt into the vegetables and set aside.
- Combine the chopped tomatoes, coriander, chipotle paste, vinegar, salt and chilli in a medium bowl, then leave to marinate.
- Put the flour in a bowl, add the salt and whisk to mix.
- Slowly add the beer and mustard, whisking along the way, then add the aubergine pieces and stir to coat.
- Air fry the aubergine pieces in a single layer. Put on a paper towel lined plate to soak up the oil.
- Spread a tortilla with a little crema, top with eggplant, some pickled cabbage and finally, some salsa.