Bbqed Eggplant Tacos with Yogurt Tahini Sauce
1/2 cup tahini sauce
1/4 cup Greek yogurt
juice of half a lime
1 tab fresh parsley, chopped thin
1 cup shredded red cabbage
1 bag corn and wheat tortilla
2 tab coconut oil
Poke holes in the eggplant and roast it on your bbq until it is chard on all sides.
Let the eggplant rest for at least thirty minutes.
In a bowl mix the tahini, Greek yogurt, lime juice and the parsley.
On the stove top heat a frying pan. Brush a little coconut oil on each tortilla with a pastry brush and fry on both sides.
Assemble the tacos by adding the tahini sauce to the taco shells.
Cut the eggplant in half and scoop out the middle and put it in the tacos and serve with cabbage.