Homemade barbecue sauce: the gift that keeps giving. So does a pack of tortillas. This is a delightful play on my favorite Mexican utensil, the tortilla!, with a sweet and sour eggplant dish I remember making on the banks of the Hoi An River in Vietnam at the Red Bridge Cooking School with my mamma and sister Dimity.
- Eggplant - 1 small
- Sea salt - 1 teaspoon
- Coconut oil - 1 tablespoon coconut oil, or substitute with olive oil
- Yellow onion - 1 yellow onion, sliced
- Summer squash - 2 small summer squash, more commonly known as zucchini, sliced into half moons
- Water - 1/3 cup
- Barbeque sauce - 1/3 cup barbecue sauce
- Whole coconut milk - 1/3 cup whole coconut milk from a can, don't skimp with light!
- Yogurt - Scoop of plain yogurt
- Tortillas - 4-6 corn tortillas
- Cilantro leaves - Fresh cilantro leaves for garnish
- Slice the eggplant into half moons and put the slices in a colander. Coat with 1 teaspoon of sea salt and place the colander in the sink for 10-15 minutes to the let the eggplant drain its bitter juices. Rinse with water and set aside.
- Heat the coconut oil in a medium saucepan over medium-high heat.
- Add the onions and saute until they become translucent.
- Add the eggplant and zucchini and saute, stirring occasionally, for 2 minutes.
- Add the water, barbecue sauce and coconut milk. Stir well and reduce the heat to low. Cover and simmer for 10 - 15 minutes, or until the eggplant look like they are on the verge of becoming mushy (on the verge, not mushy!). Remove from heat.
- Warm the tortillas.
- Layer the yogurt on a tortilla and a generous scoop of vegetables on top.
- Garnish with cilantro and get messy!