You can load up this basic vegetarian filling with raw vegetables, such as sliced tomato, avocado, or raw sweet red onion.
INGREDIENTS | YIELDS 4 fajitas
- 4 tortillas
- 2 portions Feisty Fajita Marinade
- 2 Japanese eggplants, quartered and cut on the diagonal into 1-inch pieces
- ½ cup chicken broth
- 2 tablespoons vegetable or peanut oil
- 2 teaspoons minced garlic
- 2 green onions, cut on the diagonal into thirds
Heat the flour tortillas according to the package directions. Keep warm in a 250°F oven while preparing the filling.
Brush one portion of the marinade on the eggplant. Let sit for 15 minutes. Stir the remainder of the marinade into the chicken broth. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the minced garlic. Stir-fry for 10 seconds, then add the eggplant. Stir-fry until the eggplant begins to brown (about 3 minutes).
Pour the chicken broth mixture over the eggplant. Turn down the heat, cover, and simmer until the eggplant is tender. Stir in the green onions.
Lay a tortilla out flat. Spoon a portion of the stir-fried vegetable mixture onto the tortilla, making sure the filling isn't too close to the edges. Fold in the left and right sides of the tortilla and tuck in the edges. Repeat with the remainder of the tortillas until the filling is used up.
What Is a Diagonal Cut?
Recipes frequently call for vegetables to be cut on the diagonal prior to stir-frying. Diagonal cutting exposes more of the vegetable's surface area, allowing it to cook more quickly. To cut vegetables on the diagonal, hold the knife or cleaver at a 60-degree angle and cut the vegetable crosswise.