Step 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.

Step 2

Coleslaw: While eggplant bakes, combine coleslaw, Kimchi Mayo, yogurt, and lime juice in a bowl.

Step 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.