Crispy Roasted Eggplant Stuffed Tacos

Start by preheating the oven to 400 degrees F (around 200 degrees C). While it's heating, cut your eggplants into small cubes - I've found that smaller pieces better absorb the amassed flavors. Layer the eggplant cubes on a baking sheet and drizzle with the olive oil. Sprinkle generously with salt, pepper, and the spices - cumin, paprika, and chili powder. Toss well and roast for about 20 minutes, or until the eggplant turns golden and soft. Remember, frequent stirring ensures the eggplant roasts evenly.

While the eggplant is roasting, you can prepare your taco filling. Sauté the onions, green bell pepper, and garlic in a large skillet over medium heat. Here's a tip: cook until they're just softened for a bit of crunch, usually about 5 minutes. Then, stir in the diced tomatoes and simmer the mixture. This not only intensifies the flavors but also results in a heartier filling.

Once your eggplants are roasted, fold them into the skillet mixture. Stir in the lime juice for that tangy punch which beautifully balances the flavors. The filling is now ready.

Heat your tortillas in a dry skillet over medium-high heat for about 30 seconds on each side. You'll know they're done when they start to show little brown spots; be careful not to overdo them! Distribute the eggplant filling evenly among the tortillas, top with shredded lettuce and sprinkle with cheese if desired. Serve your eggplant tacos hot and enjoy!