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5.0 from 3 votes

Korean Eggplant Tacos

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Course: Main Course
Cuisine: Korean , Mexican

Ingredients

Eggplant Filling
  • 1 medium eggplant
  • 2 Tbsp olive oil 30 mL
  • 1 Tbsp Gochujang paste 15 g
Kimchi Mayo Coleslaw
  • 3 cups shredded coleslaw about ½ of a 14-oz bag
  • ¼ cup Kimchi mayo 60 g
  • ¼ cup plain greek yogurt use dairy-free for vegan option, 60 g
  • 2 Tbsp lime juice 30 mL
The Rest
  • 4 to 6 small flour tortillas
  • Toppings: cilantro, sliced avocado, kimchi, fresh lime juice

Instructions

    Cup of Yum
  1. 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.
  2. Coleslaw: While eggplant bakes, combine coleslaw, Kimchi Mayo, yogurt, and lime juice in a bowl.
  3. 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.