Summer Eggplant & Pepper Tostadas

with Lime Crema & Avocado-Tomato Salsa Fresca

30 MIN

2 Servings

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From the Test Kitchen

Tostadas are an incredibly delicious Mexican dish of toasty tortillas topped with an array of savory ingredients. (In Spanish, “tostada” means “toasted.”) Because of their customizability, tostadas are a wonderful way to celebrate the finest produce of the season. Here, we’re topping ours with summer eggplant rounds along with two types of pepper: mild green bell and bright sweet peppers. In authentic Mexican fashion, we’re finishing the dish with a pair of complementary toppings: fresh salsa (or salsa fresca) and lime-seasoned Mexican crema.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

4 Corn Tortillas
5 oz Multicolored Cherry Tomatoes
9 oz Sweet Peppers
1 Avocado
¾ lb Eggplant
1 Lime
1 Green Bell Pepper
1 large bunch Cilantro
1 Shallot
¼ cup Mexican Crema
2 tsps Tostada Spice Blend (Ancho Chile Powder, Ground Cumin, Ground Mexican Oregano & Garlic Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut off and discard the stem end of the eggplant; cut into ½-inch-thick rounds. Halve the tomatoes. Quarter the lime. Pit, peel and medium dice the avocado; place in a medium bowl and toss with the juice of 1 lime wedge. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of 2 lime wedges. Cut out and discard the stems, ribs and seeds of the bell pepper and sweet peppers; thinly slice into ½-inch-wide strips.

2 Bake the tortillas:

Lightly oil a sheet pan. Place the tortillas on the oiled sheet pan; drizzle with a little more olive oil, turning and flipping the tortillas to thoroughly coat. Bake 6 to 8 minutes, or until golden brown. Flip and bake an additional 1 to 3 minutes, or until browned and lightly crispy. Remove from the oven; immediately season with salt and pepper.

3 Brown the eggplant:

While the tortillas bake, place the eggplant in a large bowl. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned eggplant in a single layer. (If necessary, work in batches.) Cook, flipping occasionally, 4 to 7 minutes, or until browned on both sides. Transfer to a plate.

4 Make the lime crema & salsa fresca:

While the eggplant browns, in a small bowl, combine the Mexican crema and the juice of the remaining lime wedge; season with salt and pepper to taste. Set aside. In a medium bowl, combine the avocado, tomatoes, shallot-lime juice mixture and half the cilantro (finely chopping just before adding). Stir in a drizzle of olive oil and season with salt and pepper to taste.

5 Cook the peppers:

In the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium-high until hot. Add the bell pepper and sweet peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and browned. Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Divide the baked tortillas between 2 plates. Top with the browned eggplant, cooked peppers and remaining cilantro. Garnish with the lime crema and salsa fresca (you may have extra salsa fresca). Serve with any remaining salsa fresca on the side. Enjoy!