Ingredients Jump to Instructions ↓

  1. 1/2 cup lime juice

  2. 1/4 cup olive oil, divided

  3. 4 cloves garlic, minced

  4. 2 teaspoons chili powder

  5. 1 teaspoon sugar

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon cracked black pepper

  8. 2 medium eggplants, trimmed and split lengthwise

  9. 1 each red, green, and yellow bell peppers, seeded and cut into strips

  10. 3 medium onions, cut into wedges

  11. 8 (10-inch) flour tortillas, warmed

  12. 2 cups prepared salsa

  13. 2 cups prepared guacamole

Instructions Jump to Ingredients ↑

  1. In large, shallow baking dish, combine lime juice, 2 tablespoons olive oil, the garlic, chili powder, sugar, salt and black pepper. Place eggplant halves in marinade, cut side down.

  2. Preheat broiler or outdoor grill. In large heavy skillet, sautÈ bell peppers and onions in remaining 2 tablespoons olive oil until tender and lightly browned, stirring frequently, about 10 minutes.

  3. Remove eggplant pieces from marinade; broil or grill, turning once, until tender and well browned. Meanwhile, add 1/4 cup marinade to pepper and onion mixture and bring to a boil.

  4. Remove eggplant to cutting board; cut crosswise into 1/4-inch thick strips. Transfer to platter or bowl and serve with warmed tortillas, peppers and onions, salsa and guacamole. Guests can assemble their own fajitas.


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