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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.

Hudson Valley Restaurant Week is back this April 8-21!