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1
Preheat oven to 250 degrees.
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2
If using taco shells, separate and place on baking sheet.
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3
If using tortillas, wrap in foil.
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4
Bake taco shells or possibly tortillas about 10 min or possibly till heated through.
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5
Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds.
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6
Meanwhile, in small bowl, whisk together garlic, tamari or possibly soy sauce, vinegar and sesame oil.
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7
Set aside.
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8
Preheat stove-top grill or possibly griddle according to manufacturer's directions.
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9
Brush eggplant lightly with oil and place, oiled side down, on grill.
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10
Cook over medium-high heat for 4 to 5 min.
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11
Brush tops with more oil, turn slices, and cook till eggplant is golden brown and flesh is tender, about 5 min.
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12
Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.
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13
To assemble, in each taco shell or possibly tortilla place 2 to 3 pcs eggplant.
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14
Garnish with dollop of yogurt and sprinkling of sesame seeds.
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15
Wrap tortilla around filling ingredients.
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16
Note: Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture.
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17
To salt eggplant, slice eggplant and salt both sides of slices.
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18
Lay slices on baking sheet lined with paper towels.
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19
Let slices sit 20 to 30 min, then rinse and pat dry.
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20
Younger, smaller eggplants usually don't require salting.
