Eggplant Tinga
Ingredients
2 tbsp avocado oil or olive oil
1 medium onion, thinly sliced
3/4 tsp garlic powder (or 3 cloves garlic, minced)
1 1/2 lbs eggplant, cut into 1/2-inch cubes
1 1/2 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tsp sea salt, plus more to taste
1/4 tsp black pepper
1 cup crushed tomatoes
1/2 cup vegetable broth (more as needed)
1/4 cup chopped cilantro
Instructions
1.If using ground meat: Cook it first in a skillet over medium-high heat until browned; season with a pinch of salt. Transfer to a bowl and set aside.
2.Heat oil in a large skillet over medium-high heat. Add onion and cook 6–8 minutes until soft and lightly browned.
3.Add garlic powder (or minced garlic, if using cloves), cumin, paprika, oregano, salt, pepper, and chipotle/chili powder (if using). Stir 30 seconds.
4.Add eggplant and cook 8–10 minutes, stirring, until it starts to soften.
5.Add crushed tomatoes (if using) and broth. Reduce heat to medium-low and simmer 10–12 minutes, stirring occasionally, until eggplant is very tender and saucy. Add a splash more broth if it dries out.
6.Check for doneness: the eggplant should look very soft, silky, and easy to mash with the back of a spoon. If it still looks firm or spongy, cook a few minutes longer.
7.If using shredded chicken: Stir it in now and cook 1–2 minutes to warm through.
8.If using ground meat: Add it back now and simmer 1–2 minutes to combine.
9.If using beans: warm them separately and serve on the side, or stir them in at the end just to heat through.
10.Turn off heat. Stir in cilantro. Taste and adjust salt.
11.If using lime juice, stir it in at the end.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 25 MIN
TOTAL TIME: 40 MIN
