Vegetarian

BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures is for Dinner.

BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures takes 20 minutes to prepare.

BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures takes 60 minutes to cook.

BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures makes 9 servings.

The ingredients for BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures are:

For the Eggplant:

3 medium eggplants, sliced
1 Tablespoon olive oil
~1/4 cup barbecue sauce (I used my homemade sauce)
Salt


For the Peach Salsa:

2 peaches, skins removed and diced
1 small jalapeno, diced
1/4 cup red pepper, diced
1/4 cup red onion, diced
Juice from 1 lime
1 garlic clove, minced
1 teaspoon honey

Corn tortillas

Here is how you make BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures:

To make the eggplant: Preheat oven to 375 degrees. Slice the eggplants in two and evenly coat with olive oil and salt. Place in a single layer on baking sheet and cook for 40 minutes. Remove from oven and use a spoon to scoop out the insides. Discard the outside and massage (I used one of those little grill brushes) the bbq sauce into the eggplant filling. Place back in the oven for 15 minutes. To make the salsa: While the eggplant is roasting, dice the peaches, jalapeno, pepper, garlic, and onion. Mix in a bowl and top with lime juice and honey. Stir until combined and stick in the fridge until ready to use.For the sour cream: Discard the top parts of the fennel. Cut the fennel into small pieces and stick into a small saucepan. Drizzle olive oil over the top and saute over medium for about 4 minutes or until the fennel has softened. Remove from heat and let it come to room temperature. Mix it with the sour cream and stick in the fridge until ready to use. Finally! Combine all ingredients into softened tortillas Serving Size: makes 9 tacosNumber of Servings: 9Recipe submitted by SparkPeople user CATMMK328.

The nutritional information for BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 153.8

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 163.0 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 2.8 g
• Protein: 2.6 g

BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures is Mexican cuisine.

The dietary needs meet for BBQ EGGPLANT WITH PEACH SALSA AND FENNEL SOUR CREAM - vegitarian ventures is Vegan