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Grilled Japanese Eggplant and Buttered Swiss Chard Tacos

Makes 8 tacos, Serves 4


  • 5 Japanese eggplants
  • 1 bunch Swiss chard, stems removed, roughly chopped
  • 2 medium tomatoes (heirloom preferred)
  • 2 jalapeño peppers
  • 1 cup lentils
  • 4 tablespoons butter
  • 1 tablespoon canola oil
  • 8 corn tortillas
  • salt to taste



Cut eggplants in half lengthwise, score with diagonal cuts and sprinkle with salt. Let sit for about 30 minutes.

  1. Wipe eggplants with a moist with paper towel to remove the excess moisture.
  2. Brush with oil and grill over medium-high heat on a griddle or in a cast iron pan 4 to 5 minutes per side.
  3. When cooked, remove from heat and cut the halves into 1-inch-thick pieces.


Place whole tomatoes and jalepeños on an oiled griddle and grill 30 minutes, turning constantly until evenly charred. Pulse all in a blender to create a thick salsa. Season with salt to taste.


Place lentils in a small pot with 4 cups hot water. Season with salt and simmer 20 minutes.

Swiss chard

Place chopped Swiss chard leaves into a non-stick pan. Add butter and cook over medium-high heat until wilted. Season with salt to taste. Remove leaves from pan, reserve the cooking liquid.

Taco assembly

  1. Heat tortillas in a non-stick pan over medium-high heat until soft, constantly turning so they will warm evenly.
  2. Place the tortilla shell on a plate and spread one tablespoon each of the lentils, salsa, eggplant and Swiss chard. Spoon some of the Swiss chard cooking liquid on top.