Eggplant becomes meaty and smoky when grilled, and when nestled in a soft roll with avocado, it becomes a beautifully delicious South-of-the-border inspired sandwich. Rounding out this culinary trip to Mexico is a side of fragrant cilantro rice. Enjoy, amigos!
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You Will Need
Grill Pan or Outdoor Grill
Prepare the Ingredients
Rinse and pat dry all produce. Slice the eggplant into ½" rounds. Zest the skin of the lime if desired, and cut in half. Slice the jalapeño into thin circles, using gloves to remove the seeds if you're sensitive to spice. Remove cilantro leaves from the stem, rinse and roughly chop leaves. Cut the avocado in half, remove the pit, and use a spoon to scoop out the flesh. Slice avocado into thin, lengthwise slices.
Cook the Rice
In a small saucepot, combine rice and a pinch of salt with 2 cups of water. • Bring to a boil, then lower heat to a simmer and cover. Cook until tender, about 15-20 minutes. Mix in a pinch of the lime zest, juice of half the lime, and half the cilantro, saving the rest for garnish.
Pickle the Jalapeños
In a mixing bowl combine the jalapeños, vinegar, juice of the remaining lime half, sugar, and ½ tsp. of salt. Mix the ingredients well to incorporate. Let sit for 10 minutes in the refrigerator. Remove jalapeños with a slotted spoon and reserve the pickling liquid.
Make the Slaw
In a mixing bowl, combine enough of the reserved pickling liquid and the slaw mix to dress the veg. Toss to incorporate. Season with a pinch of salt and pepper.
Grill the Eggplant
Heat a grill or grill pan over medium heat. Season eggplant on both sides with the torta seasoning blend and a pinch of salt and pepper. Drizzle both sides of each eggplant round with olive oil and place on the grill. Cook on each side for 3-4 minutes or until browned and fork tender all the way through.
Plate the Dish
Cut the torta buns in half. Lay avocado on the bottom half of the bun. Top the avocado with grilled eggplant, slaw, and pickled jalapeños. Garnish with remaining cilantro. Serve with a side of rice.
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