MENUS Korean Eggplant Tacos with a Kimchi Mayo

Korean Eggplant Tacos with a Kimchi Mayo


  1. 2 lb eggplant
  2. 3 green onions
  3. 1/2 cup cilantro
  4. 12 six-inch flour tortillas
  5. 1 cup vegan mayo
  6. 1/2 cup vegan kimchi
  7. 1 teaspoon sugar
  8. 2 teaspoons rice wine vinegar
  9. 2 teaspoons tamari
  10. 1 tablespoon chili paste
  11. 2 tablespoons sesame oil, divided


  • Servings: 4
  • Prep & Cook Time: 30 minutes


  • Calories: 250
  • Fat: 10
  • Carbohydrates: 35
  • Protein: 6

East meets West in this favorite from our friend Richard Landau and his restaurant, Vedge, in Philadelphia. Sautéed eggplant sits nicely on a crunchy bed of spicy kimchi mayo. Folded into a tortilla and topped with fresh cilantro, this dish makes for one heck of a Korean taco experience!


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Rinse and dry all produce. Preheat oven to 400 degrees. Peel and slice the eggplant into thin strips no more than a quarter inch thick. Add to a large bowl and toss with 1 tablespoon of sesame oil. Drain and chop the kimchi. Chop the cilantro and green onions and set aside.

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Make the glaze by whisking together the chili paste, tamari, rice wine vinegar and sugar in a small bowl. In a separate small bowl, fold the kimchi into the vegan mayo.

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Heat the sauté pan, and lay the eggplant slices in a thin layer across the bottom of the pan. Let them get crisp on each side, about 5 minutes. Transfer to another large bowl and toss with the remaining sesame oil; then add glaze to bowl and toss again.

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Transfer the glazed eggplant slices to a baking sheet. Roast until the glaze bakes onto the eggplant, being careful it doesn’t burn, 5 to 7 minutes.

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Warm the tortillas in the oven for about 2 minutes. Assemble the tacos by spreading about 1 tablespoon of the kimchi mayo down the center of each tortilla. Top with a large spoonful of the roasted eggplant, dress with the cilantro and green onions.

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Serve warm and enjoy!