Fresh Korean Eggplant Taco Bowl

With Kimchi Mayo & Warm Tortillas

Do you like tacos but wish they were a bit more filling? Then give this recipe a try.

Korean eggplant with kimchi mayo and warm tortillas are a weeknight taco dream come true: umami-rich strips of vegetables balanced by a creamy sauce and cooling, and crunchy fixings.

A best substitute with your favorite taco!

Korean Eggplant Taco Bowl

Nicole Kearsley

Gooey sticky roasted eggplant wrapped up in warm tortillas with kimchee mayo, sesame seasoned escarole, cilantro and scallions create a delicious symphony of flavor.

5 from 2 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Salad

Cuisine Asian, Korean, Vegan

Servings 2 Servings

Ingredients

  

• 1 Eggplant
• 2 tablespoons Sesame Oil
• 1 tablespoon Gochujang
• 1 tablespoon Tamari Soy Sauce
• 2 tablespoons Rice Vinegar
• 4 ounces Vegan Kimchi
• 1/4 cup Veganaise
• 4 whole Wheat Tortillas
• 1 Fresh Cilantro
• 2 Scallions
• 4 ounces Spring Mix

Instructions

 

• Prepare the eggplant. Heat the oven to 400 °F (205 °C). Trim and peel the eggplant. Cut the flesh into sticks about 1 inch thick and 4 inches long. Transfer the eggplant to a large bowl and toss with 1 tablespoon sesame oil and pinch of salt.
• Cook the eggplant. Place a large nonstick skillet over medium-high heat with 2 tablespoon vegetable oil. Once the oil is hot, add the eggplant in a single layer, working in batches as needed. Cook, turning occasionally, and adding more oil as necessary, until browned on all sides, about 5 to 6 minutes.
  
• Bake the eggplant. Add the gochujang, tamari, and 1 tablespoon rice vinegar to a large bowl and stir to combine. Once each batch of eggplant becomes browned, transfer it to the bowl with the sauce. Toss the eggplant to coat and transfer to a baking sheet. Bake until the sauce begins to bubble on the pan, about 8 to 10 minutes.
  
• Prepare the kimchi mayo. Roughly chop the kimchi and add it to a small bowl along with the veganaise. Stir the kimchi mayo to combine.
  
• Add the finishing touches. Wrap the whole wheat tortillas in foil. Place the tortillas in the oven to warm, about 2 to 3 minutes. Chop the cilantro. Thinly slice the scallions.
• Serve. Divide the spring mix between large bowls and toss with the remaining sesame oil, rice vinegar, and a pinch of salt. Top with the korean eggplant. Sprinkle the bowl with cilantro and scallions. Serve with the kimchi mayo and warm tortillas.
  

Notes

COOK LIKE BURRITOS: Just cook 3/4 cup rice to turn these tacos into burritos!

*NO GOCHUJANG?: Use garlic-chili paste or sweet chili sauce.

**SPRING MIX NOTES: Best substitute for spring mix is vitamin packed escarole

Keyword plant based, vegan