Place the eggplant and green pepper on a baking tray and bake them in an already heated oven at 350 F or 180 C degrees for about 30 minutes.
Let them cool slightly, peel them and place them in a mini chopper or food processor.
In the eggplant and pepper mixture add in the minced garlic, salt and pepper to taste, dijon mustard, vinegar, olive oil, chili powder, and dried oregano.
Mash and whip until a spreadable consistency is formed.
Spread some of the spread on warmed tortillas and top with fresh arugula salad, diced cherry tomatoes and diced cucumber slices.
Serve and enjoy.
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Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
