Korean Eggplant Tacos
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
2 servings
-
Course
Main Course
Korean Eggplant Tacos
Report
For tacos with a twist, you’ll love these spicy Korean Eggplant Tacos! With Gochujang spiced eggplant and a kimchi mayo quick slaw, these tacos are as easy to make as they are addictive!
Share:
Ingredients
Eggplant Filling
- 1 medium eggplant
- 2 Tbsp olive oil 30 mL
- 1 Tbsp gochujang paste 15 g
Kimchi Mayo Coleslaw
- 3 cups coleslaw about ½ of a 14-oz bag, shredded
- ¼ cup kimchi mayo 60 g
- ¼ cup yogurt use dairy-free for vegan option, 60 g, plain, Greek
- 2 Tbsp lime juice 30 mL
The Rest
- 4 to 6 small flour tortillas
- cilantro cilantro and sliced avocado and kimchi and fresh lime juice, used as toppings
- avocado
- kimchi
- lime juice
Instructions
- Eggplant: Preheat oven to 425°F (218°C). Cut eggplant into cubes (you can peel it if the texture bothers you, or leave it on for added nutrients). In a large bowl, toss eggplant together with olive oil and Gochujang Paste to evenly coat. Spread onto a baking sheet and cook for 15 minutes, stirring up the eggplant once during cooking, until soft and slightly browned. Switch oven to broil, move eggplant to top rack, and watch closely for a few minutes until the edges begin to crisp up.
- Coleslaw: While eggplant bakes, combine coleslaw, Kimchi Mayo, yogurt, and lime juice in a bowl.
- Assemble: Spoon eggplant filling and coleslaw onto tortillas. Top with your favorite toppings, like cilantro, sliced avocado, kimchi, and a squeeze of fresh lime juice.
Notes
- While the coleslaw can be made in advance, the eggplant filling is best served fresh.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
