Korean Eggplant Tacos
Gochujang and Kimchi Mayo put a Korean spin on a vegan taco
Servings: 2
Ingredients
- 1 medium eggplant
- 2 Tbsp olive oil
- 1 Tbsp Lucky Foods Gochujang
- 3 cups shredded coleslaw about 1/2, 14 oz. bag
- 1/4 cup Lucky Foods Kimchi Mayo
- 1/4 cup Greek Yogurt for vegan option, use dairy free alternative
- 2 Tbsp lime juice
- 4-6 tortillas
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 mircowave or oven
- To assemple, spoon in eggplant, add coleslaw and top with your favorite toppings such as kimchi, cilantro, hot sauce, avocado, etc.