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Korean Eggplant Tacos

Gochujang and Kimchi Mayo put a Korean spin on a vegan taco
Prep Time10 mins
Cook Time20 mins
Course: dinner
Cuisine: asian fusion, Mexican Fusion
Keyword: vegan tacos
Servings: 2


  • 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


  • 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.