For tacos with a twist, you’ll love these spicy Korean Eggplant Tacos! With Gochujang spiced eggplant and a kimchi mayo quick slaw, these tacos are as easy to make as they are addictive!
Course Main Dishes
Cuisine Korean, Mexican
Keyword eggplant tacos, korean eggplant tacos, korean tacos
Toppings: cilantro, sliced avocado, kimchi, fresh lime juice
Instructions
Eggplant: Preheat oven to 425°F (218°C). Cut eggplant into cubes (you can peel it if the texture bothers you, or leave it on for added nutrients). In a large bowl, toss eggplant together with olive oil and Gochujang Paste to evenly coat. Spread onto a baking sheet and cook for 15 minutes, stirring up the eggplant once during cooking, until soft and slightly browned. Switch oven to broil, move eggplant to top rack, and watch closely for a few minutes until the edges begin to crisp up.
Coleslaw: While eggplant bakes, combine coleslaw, Kimchi Mayo, yogurt, and lime juice in a bowl.
Assemble: Spoon eggplant filling and coleslaw onto tortillas. Top with your favorite toppings, like cilantro, sliced avocado, kimchi, and a squeeze of fresh lime juice.
Notes
While the coleslaw can be made in advance, the eggplant filling is best served fresh.