TACOS DE MALANGA RELLENAS DE BERENJENA
As much as I love eggplant, my favorite part of this recipe is the malanga taco shell. Using the native Cuban tuber to create hard taco shells is illustrative of how Cuban chefs are playing with traditional Cuban ingredients to create nontraditional Cuban dishes. This is also one of the more creative vegan recipes I’ve seen prepared in a paladar.
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You Will Need
Prepare the eggplant filling: Place the sliced eggplant and salt in a pot, cover with water, and bring to a boil. Reduce the heat to a simmer and cook until the eggplant turns translucent, 8–10 minutes. Drain the eggplant and place it in a strainer set over a bowl to cool.
Finely chop the eggplant and transfer it to a mixing bowl. Add the remaining filling ingredients and mix until well incorporated. Transfer the filling to the refrigerator to rest for up to 24 hours before frying the tacos.
Fry the taco shells: Use a mandoline with safety guard to slice the malanga crosswise into 1⁄8-inch-thick slices. If the slices are wider than 4 inches, use a 4-inch round cookie cutter to cut out at least 16 rounds.
Pour 4 inches of the vegetable oil in a heavy-bottomed pot over medium- high heat. When the oil reaches 350oF on a deep-fry thermometer, place a malanga slice in a taco shell fryer or taco press and submerge it in the hot
oil and fry until golden brown, about 3 minutes. Using tongs, remove the taco from the fryer or press and set aside. Repeat with the remaining malanga slices.
Fill each malanga shell with the eggplant mixture. Serve immediately.