Korean Eggplant Tacos

Name: Korean Eggplant Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium eggplant; 2 Tbsp olive oil (30 mL); 1 Tbsp Gochujang Paste (15 g); 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); 4 to 6 small flour tortillas; Toppings: cilantro, sliced avocado, kimchi, fresh lime juice

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 2

Cost: $1.02 /serving

Author : Sarah Bond

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Ingredients

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1 medium eggplant2 Tbsp olive oil (30 mL)1 Tbsp Gochujang Paste (15 g)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)4 to 6 small flour tortillasToppings: cilantro, sliced avocado, kimchi, fresh lime juice

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Instructions

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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.