Kombucha Battered Eggplant Fish Tacos with basil chimichurri sauce

All made from scratch. This was inspired by my new favorite dish at @theplotrestaurant, where they make magic happen with eggplants. 🍆 I went to the lab 🥼 and created these Kombucha-battered Crispy Eggplant Tacos with Basil Chimichurri (basil is growing crazy right now!), spicy dragon fruit aioli, microgreens, hemp seeds, and a plant-based sour cream sauce. Served on house-made tortillas, this made my Sunday much more exciting!

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Eggplant Marinade:

• 2 Tbsp Tamari

• 1 Tbsp Sesame oil

• 2 Tbsp blended dry Nori flakes

Kombucha Batter:

• 1 1/2 cups flour

• 1 1/2 cups + 1 Tbsp cold kombucha or sparkling water

• 1/2 cup rice flour

• 2 tsp Old Bay seasoning

Basil Chimichurri Sauce:

• 1 cup chopped basil

• 3 cloves minced garlic

• 1/4 cup chopped red onion

• 1 tsp fresh oregano

• 2 tsp smoked paprika

• 2 tsp red pepper flakes

• 1/4 cup virgin olive oil

• 1 Tbsp red wine vinegar

• Juice of 1 lime

• 2 Tbsp pickle brine

• 1 tsp white pepper or black pepper

• Salt to taste

Other Ingredients:

• Spicy dragon fruit aioli (or sauce of choice)

• Corn taco shells

• Microgreens or chopped lettuce

• Hemp seeds for garnish

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Directions

• Step 1: Peel the eggplants, smash them lightly, and cut them into your preferred size.

• Step 2: Mix your marinade ingredients and pour over the eggplant pieces in an oven-safe pan. Roast or bake for 10 minutes at 370°F. Once done, set aside.

• Step 3: Whisk together the kombucha batter. Dip the roasted eggplant pieces into the batter and fry until crispy. Set aside.

• Step 4: Blend all the ingredients for the basil chimichurri sauce together until smooth. Set aside.

• Step 5: Assemble your tacos! Start with a taco shell, then layer with basil chimichurri sauce, crispy eggplant, dragon fruit aioli, microgreens, and a sprinkle of hemp seeds. Enjoy!

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