Charred Aubergine “Carnitas” Tacos with Tahini-Chimichurri Dressing
The combination of smoky charred aubergine, toasted cumin, tahini and Cuban Chimichurri makes this dish an absolutely delicious Levantine-Latin-Mexican fusion, just the way we like it at Street Food HQ!
// Get ready to cook:
1. Pre-heat oven to 180°C fan. Line a baking tray with parchment. Slice the aubergines in half lengthways then pierce the skin of each half a few times with a fork. Lightly brush with oil and place on the baking tray cut side down.
2. Roast for 30 mins then raise temperature to 200°C. Roast for a further 15 mins until the flesh is tender and the skin is collapsing. Set aside to cool for 2-3 mins. Set a strainer over a bowl. Turn the aubergines over and, using a spoon, scoop out the flesh into the strainer. Be careful as they are piping hot. Let any excess cooking juices drain (to discard).
3. Heat a sauce pan to low heat then add 2 tsp oil and cumin seeds. Toast for 1 min or until lightly golden and pour into a mixing bowl. Using two forks, pull apart the drained aubergine flesh then add to the bowl. Add 2-3 Tbsp Cuban Chimichurri; mix well to combine.
4. Separately, combine dressing ingredients in a small bowl.
5. To assemble, first warm up tortillas on a pan if desired. Top with shredded lettuce and pulled aubergine. Garnish with pomegranate seeds and chopped mint and drizzle with tahini dressing. Serve immediately for a flavour fiesta!
2 Medium-Sized Aubergines / Eggplants
2-3 Tbsp (30-45g) Cuban Chimichurri Sauce
2 tsp (4g) Whole Cumin Seeds
50g Shredded Lettuce
Handful of Pomegranate Seeds to Garnish
Handful of Fresh Mint, Chopped to Garnish
4 Mini Tortillas
2 Tbsp (30g) Cuban Chimichurri Sauce
1 Tbsp (15g) Tahini
1 Tbsp (15g) Orange Juice
By letting the roasted aubergine drain, we’re effectively trying to remove water from the flesh to intensify texture and flavour. You can use a salad spinner to quicken the process or a microwave on low setting to gently dry out the aubergine further.
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Cuban Chimichurri pays homage to the Argentinian parilla steakhouses but with a Cuban twist. Chimichurri is a popular condiment for charred churrasco steaks and smoky chorizo choripán, traditionally made only with parsley. But the Cuban variation livens it up with cilantro and we have also added mint to create our very own street food version!