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Roasted Eggplant Tacos [vegan option]


These roasted eggplant tacos with tomato and burrata come collectively simply and make a fast vegetarian dinner possibility. Topped with cilantro, lime and sesame this eggplant taco recipe is certain to be a success any evening of the week!

eggplant tacos laid out on a baking sheet

On a date evening in February C and I have been discussing our plans for the backyard as soon as summertime began, after we have been served probably the most scrumptious eggplant dish. It was form of a sleeper decide because it was the one vegetarian dish we ordered however we each agreed it was absolutely the star of the present! We determined then and there that we’d be planting eggplant in our summer time backyard.

For those who subscribe to my publication then you understand this summer time hasn’t essentially been our best backyard however boy did the eggplants pull by! Because it seems, Syd additionally loves eggplant so whereas we munch on these eggplant tacos she will simply down a bowl of roasted eggplant herself.

We’ve deemed it the summer time of eggplant and truthfully, I’m not mad about it in any respect!

What You Have to Make Eggplant Tacos

Eggplant – the star of the present. Seize a big eggplant that weighs roughly 2 lbs.

Olive oil – for each the eggplant and tomatoes

Soy sauce – go for low sodium or be at liberty to switch with tamari if gluten-free

Maple Syrup – for a bit sweetness

Smoked Paprika – this helps amplify the smoky flavors

Tomatoes – to make a candy roasted tomato jam for topping. I like early lady or roma tomatoes.

Corn tortillas – a should for tacos!

Burrata – the proper tacky topping. Mozzarella works nice too

Learn how to Make Eggplant Tacos

STEP 1: Add your eggplant to a big bowl and high with olive oil, soy sauce, maple syrup and smoked paprika. Stir till all eggplant is well-coated. Put aside for 10 minutes to marinate.

marinated eggplant cubes in a bowl

STEP 2: Preheat oven to 450 levels F and line a baking sheet with parchment or a silicone mat. Place your halved tomatoes on one finish of your baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Unfold your marinated eggplant on the remaining area of your baking sheet.Bake for  20-25 minutes. Eggplant must be barely charred.

Roasted eggplant and tomatoes on a baking sheet

STEP 3: Take away eggplant from baking sheet and put aside. Add your tomatoes to a bowl and mash with the again of a fork to type a jam. Pressure out the liquid.

Macerated roasted tomatoes

STEP 4: Lay your corn tortillas out in your baking sheet (you will want two baking sheets) and bake for two minutes.High corn tortillas with eggplant, tomato jam and a skinny slice of burrata. Bake for an additional 2 minutes or till cheese is heat. Serve instantly

Roasted eggplant tacos on a silver tray

Toppings for Eggplant Tacos

I personally prefer to preserve issues easy and sprinkle my tacos with a bit chopped cilantro and a few lime juice nevertheless you’ve loads of potential eggplant taco toppings!

  • Sesame seeds – I do know, it appears a bit uncommon however belief me, it’s scrumptious!
  • Salsa Verde – inexperienced salsa tastes scrumptious on every part!
  • Pico de Gallo – can’t go fallacious with a bit pico
  • Inexperienced onions and Radish – for a bit crunch

Can You Make These Eggplant Tacos Vegan?

Completely! You possibly can simply make these vegan eggplant tacos by omitting the burrata or utilizing a vegan cheese. I feel the Kite Hill Ricotta can be completely scrumptious on these! In any other case all of the elements are vegan.

Want Extra Inspo? Attempt Out These Taco Recipes:

 
Print

Roasted Eggplant Tacos

eggplant tacos laid flat on a baking tray

These roasted eggplant tacos with tomato and burrata come collectively simply and make a fast vegetarian dinner possibility. Topped with cilantro, lime and sesame this eggplant taco recipe is certain to be a success any evening of the week!

  • Creator: Davida Lederle
  • Prep Time: 10 minutes
  • Cook dinner Time: 25 minutes
  • Whole Time: 35 minutes
  • Yield: 4 servings 1x
  • Class: Dinner
  • Methodology: Bake
  • Delicacies: Mexican
  • Weight loss program: Gluten Free
  • 1 giant eggplant (roughly 2 lbs), cubed
  • 1 tbsp olive oil
  • 1/4 cup low sodium soy sauce (or tamari if gluten-free)
  • 1 tsp maple syrup
  • 1 tsp smoked paprika
  • 2 medium tomatoes, halved
  • 10 corn tortillas
  • 4 oz burrata
  • toppings: 1/2 cup cilantro, lime, sesame seeds for sprinkling

  1. Add your eggplant to a big bowl and high with olive oil, soy sauce, maple syrup and smoked paprika. Stir till all eggplant is well-coated. Put aside for 10 minutes to marinate.
  2. Preheat oven to 450 levels F and line a baking sheet with parchment or a silicone mat.
  3. Place your halved tomatoes on one finish of your baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
  4. Unfold your marinated eggplant on the remaining area of your baking sheet.
  5. Bake for  20-25 minutes. Eggplant must be barely charred.
  6. Take away eggplant from baking sheet and put aside.
  7. Add your tomatoes to a bowl and mash with the again of a fork to type a jam. Pressure out the liquid.
  8. Lay your corn tortillas out in your baking sheet (you will want two baking sheets) and bake for two minutes.
  9. High corn tortillas with eggplant, tomato jam and a skinny slice of burrata. Bake for an additional 2 minutes or till cheese is heat.
  10. High with cilantro, a squeeze of lime juice and a sprinkle of sesame seeds. Serve instantly.

Key phrases: eggplant tacos, eggplant tacos, eggplant tacos recipe

close up of eggplant tacos with tomatoes and burrata on a baking sheet

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