Korean Eggplant Tacos with a Kimchi Mayo

Korean Eggplant Tacos

with a Kimchi Mayo

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dinner

Quick and Easy Summer Recipes Party Foods Nut-Free Hearty Vegetables Appetizer Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
250
FAT
10g
CARBOHYDRATES
35g
PROTEIN
6g

MAIN INGREDIENTS

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

TOOLS

  • baking sheet
  • large sauté pan
  • 2 Large Bowls
  • 2 Small Bowls

INSTRUCTIONS

1
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.
2
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.
3
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.
4
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.
5
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.
6
Serve warm and enjoy!