• In a bowl grate the eggplant finely with your hand grater or a food processor. Put salt on your grated eggplant and fill the bowl with water leaving the grated eggplant to sit in the salted water for at least 10 minutes. This will get rid of some of the bitterness in the eggplant. After 10 minutes you will need to strain the liquid from your grated eggplant as much as possible.
  

Start your Stove

• In a saucepan add water or oil to saute, I used avocado oil but it is not necessary. Place 1/2 of your cubed onions along with the salt, pepper, bay leafs to saute. Once the onions are translucent add your already grated and strained eggplant along with the cup of TVP and liquid smoke. Simmer for 30 minutes
  

To assemble

• On your stove burners place your tortillas to char in an open flame, grab your plate, place your tortillas and add your Barbacoa filling followed by finely chopped white onion, cilantro and your hot sauce of choice for good measure adding some lime to bring out all of the flavors.