Korean Eggplant Tacos with a Kimchi Mayo
- 2 lb eggplant
- 3 green onions
- 1/2 cup cilantro
- 12 six-inch flour tortillas
- 1 cup vegan mayo
- 1/2 cup vegan kimchi
- 1 teaspoon sugar
- 2 teaspoons rice wine vinegar
- 2 teaspoons tamari
- 1 tablespoon chili paste
- 2 tablespoons sesame oil, divided
- Prep time: 30 minutes
- Servings: 4
- 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!
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.
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.
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.
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.
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.
Serve warm and enjoy!