Eggplant tacos –Are you looking to spice up your dinner routine? Try these delightful Korean Eggplant Tacos! They’re not only packed with flavor, but also offer a vegan option to satisfy everyone at the table. Let’s dive into this recipe that’ll surely impress your family and friends!
Korean Eggplant Tacos
These tacos bring a delightful twist to your traditional taco night! With roasted eggplant seasoned with Korean spices and paired with fresh toppings, you’ll be amazed at how delicious plant-based meals can be.
Ingredients
- 2 medium-sized eggplants, diced
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Fresh tortillas (corn or flour)
- 1 cup kimchi, for topping
- Sliced green onions, for garnish
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced eggplants with soy sauce, sesame oil, gochugaru, maple syrup, garlic powder, and ginger powder. Stir well to ensure the eggplant is evenly coated.
- Spread the eggplant mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is soft and slightly caramelized.
- While the eggplant roasts, warm your tortillas in a pan over medium heat until pliable.
- Once the eggplant is done, remove it from the oven and let it cool slightly.
- Assemble your tacos by adding a generous amount of roasted eggplant to the center of each tortilla.
- Top with kimchi, sliced green onions, and fresh cilantro.
- Enjoy your delicious Korean Eggplant Tacos with a side of your favorite dipping sauce or a refreshing salad!
These Korean Eggplant Tacos are perfect for a weeknight meal or a fun weekend gathering. They’re simple to make, bursting with flavor, and provide a unique twist that’ll keep everyone coming back for more. Enjoy every bite!