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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle eggplant cubes with the salt; toss well to coat. | 2. Place in a colander and let drain 30 minutes. | 3. Rinse and pat dry. | 4. Prepare a medium-hot charcoal fire. | 5. Thread presoaked wooden skewers with vegetables, alternating pieces of eggplant, bell pepper, red onion, zucchini and the whole tomatoes and mushrooms. | 6. Whisk olive oil with salt and pepper to taste; drizzle seasoned oil over vegetables. | 7. Wrap tortillas in aluminum foil; place on coolest areas of grill to warm. | 8. Grill vegetables over hottest area of grill, basting often with seasoned oil, just until lightly charred and softened (about 5 minutes). | 9. Use a fork to push grilled vegetables off skewers and onto warm tortillas. | 10. Serve two fajitas per person; pass salsa at table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cut	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
bell pepper	2		halved deribbed seeded cut	403.4676	0.0	89.7602	2.2667
red onion	1		cubed	-	-	-	-
cherry tomato	1	pint		403.4676	0.0	89.7602	2.2667
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
button mushroom	1	lb		403.4676	0.0	89.7602	2.2667
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
corn tortilla	12	inch		-	-	-	-
salsa			prepared	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.