Skip to main content
Korean Eggplant Tacos with a Kimchi Mayo
2 or 2 Serving Dinner

Korean Eggplant Tacos

with a Kimchi Mayo

Tags: Nut-Free, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
250
FAT
10g
CARBOHYDRATES
35g
PROTEIN
6g


Get Recipes Delivered

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: 2 Small Bowls, 2 Large Bowls, large sauté pan, baking sheet
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
250
FAT
10g
CARBOHYDRATES
35g
PROTEIN
6g


Get Recipes Delivered

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!

SIMILAR RECIPES