1 large eggplant, sliced into 1/4” rounds olive oil 1 tbsp. each- onion & garlic powder, chili powder, smoked paprika and cumin 1 tsp. each- coarse salt and pepper
Preheat oven 375 F.
Place foil on a cookie sheet and spray with cookie spray.
Mix spices together; drizzle both sides of eggplant with olive then sprinkle with spices.
Bake eggplant on prepared cookie sheet for 10-15 minutes, until pliable.
Remove from oven and let it sit until it’s cool enough to handle.
Spray the bottom side of a cup cake tin with cooking spray. Fold each eggplant slice in half and arrange them on the tin.
Bake for another 10 - 15 minutes until eggplant is cooked through, but not mushy.
Allow eggplant to cool completely on the tin.
Fill them with your favorite taco filling and toppings.
I used ground turkey, guacamole, salsa, cheese and olives.
