Grilled Zucchini and Bean Tacos + Smoky Eggplant Sauce

 

Ingredients

For the pickled sweet onions – make ahead the day before

2 large sweet onions, thinly sliced

¼ cup apple cider vinegar

¼ cup white vinegar

1 tbsp cane sugar

½ tsp salt

Room temperature water

 

For the smoky eggplant sauce - Inspired by the FABULOUS Yotam Ottolenghi

1 tbsp vegetable oil

1 eggplant, top removed, sliced in half, lengthwise

½ cup cashews, soaked for 30 minutes then drained

Around 1 ½ cups water – thin as necessary

1 large garlic clove, whole

1 tbsp apple cider vinegar

½ tbsp chipotle sauce

½ tsp sea salt

½ tsp smoked paprika

 

For the taco filling

2 cups cooked white (Navy) beans

Juice from ½ lemon

Zest from 1 lemon

1/3 cup parsley, washed and chopped

3 ½ tbsp olive oil, divided

2-3 summer squash, tops removed, sliced lengthwise into ½ inch strips using a mandoline or a steady hand

Sea salt and black pepper

 

8-10 small tortillas (White, whole wheat, or corn)

Crumbled feta cheese

 

 

Preparation

For the pickled sweet onions

Place all ingredients in a 500ml jar and top up with room temperature water. Shake well and place in the fridge until the next day.

 

For the smoky eggplant sauce

Preheat grill to a medium heat. Remove eggplant top, and slice eggplant lengthwise. Coat with about 1 tbsp vegetable oil. Sprinkle with sea salt and pepper. Place, face down, on the upper grill rack on your BBQ and close the lid. Cook until golden brown on open face of eggplant. Let cool.

 

Place all ingredients, including grilled eggplant, into a high - speed blender and blend until smooth, using more water if necessary.

 

Season to taste with salt and pepper.

 

For the taco filling

Cook white beans according to instructions.

 

Slice summer squash into strips and toss with 2 tbsp of the divided olive oil. Sprinkle with sea salt and pepper and lay on the main grill of your preheated BBQ. Grill until both sides have grill marks on them – a few minutes each side. Remove from heat and chop into bite sized pieces.

 

In a large bowl combine navy beans, grilled summer squash, remaining olive oil, lemon juice, lemon zest, and chopped parsley.

 

Season to taste with sea salt and pepper.

 

To serve

Divide taco filling between tortillas, top with pickled sweet onions, crumbled feta cheese, and drizzle with smoky eggplant sauce. Add any other garnished desired.

 

Enjoy!