Instructions
-
Preheat oven to 425 fahrenheit
-
Cut eggplant into cubes. You can leave the skin on for added nutrients or remove it if the texture bothers you.
-
In a large bowl, mix together olive oil and gochujang. Add eggplant and toss to evenly coat.
-
Spread evenly on a baking sheet, cook for 15 minutes, tossing around once while baking. Cook until soft and tender.
-
While eggplant cookes combine colelaw, Kimchi Mayo and lime juice in a bowl
-
Turn on broiler, move sheet of eggplant to the top rack to brown the outer edges. Watch closely as this will go quickly.
-
Warm tortillas in microwave or oven
-
To assemble, spoon in eggplant, add coleslaw and top with your favorite toppings such as kimchi, cilantro, hot sauce, avocado, etc.
Taco night is always a good night, and your next taco night is sure to be a hit with these Korean inspired eggplant tacos by @liveeatlearn
Gochujang and Kimchi Mayo put a Korean spin on a vegan taco
Servings: 2