Eggplant and Egg Breakfast Tacos

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Slice the eggplants into 1/4-inch thick rounds.

3. 3

   Place the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with cumin, salt, and pepper.

4. 4

   Roast the eggplant in the oven for about 20 minutes, flipping halfway through, until tender and golden.

5. 5

   While the eggplant is roasting, whisk the eggs in a bowl and season with salt and pepper.

6. 6

   Heat a non-stick skillet over medium heat and scramble the eggs until fully cooked.

7. 7

   Warm the corn tortillas in a dry skillet or microwave until pliable.

8. 8

   Assemble the tacos by placing roasted eggplant slices on each tortilla, followed by scrambled eggs, diced tomatoes, and avocado slices.

9. 9

   Serve immediately and enjoy your Eggplant and Egg Breakfast Tacos.