Korean Eggplant Taco Bowl

Heat the oven to 400ºF. Trim and peel the eggplant. Cut the flesh into sticks about 1 inch thick and 4 inches long. Transfer the eggplant to a large bowl and toss with 1 tbsp sesame oil and a pinch of salt.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the eggplant in a single layer, working in batches as needed. Cook, turning occasionally, and adding more oil as necessary, until browned on all sides, about 5 to 6 minutes.

Add the gochujang, tamari, and 1 tbsp rice vinegar to a large bowl and stir to combine. Once each batch of eggplant becomes browned, transfer it to the bowl with the sauce. Toss the eggplant to coat and transfer to a baking sheet. Bake until the sauce begins to bubble on the pan, about 8 to 10 minutes.

Roughly chop the kimchi and add it to a small bowl along with the Vegenaise. Stir the kimchi mayo to combine.

Wrap the whole wheat tortillas in foil. Place the tortillas in the oven to warm, about 2 to 3 minutes. Chop the cilantro. Thinly slice the scallions.

Divide the spring mix between large bowls and toss with the remaining sesame oil, rice vinegar, and a pinch of salt. Top with the Korean eggplant. Sprinkle the bowl with cilantro and scallions. Serve with the kimchi mayo and warm tortillas.