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By Liv Kaplan

Smokey Eggplant Tacos

Name: Smokey Eggplant Tacos
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican, Latin American, American
Ingredients: 1 large eggplant OR 2 small eggplants cut into chunks; 3 tbsp olive oil; 2 tsbp tamari; 2 tsp smoked paprika; 2 cloves garlic, crushed; ¼ head red cabbage, finely shredded; 2 tsbp apple cider vinegar; 2 avocados; 8 fresh corn tortillas; ½ cup cashew cheese; 4 limes, sliced into wedges; ¼ bunch coriander, leaves picked; 1 red chilli, fresh, sliced; Sea salt and black pepper

5 steps

Prep:20minCook:40min

If you’re one of those people who LOVES eggplants then just skip ahead to the recipe, but if you are one of those people who have always thought they hated eggplant, well I’m a firm believer that you just haven’t had it cooked well. I get it… Bad eggplant is slimey, flavourless and bitter. But GOOD eggplant is crispy and smokey and gooey and delicious. In fact this is the recipe I make for people when I’m trying to convert them to eggplant lovers.

Updated at: Thu, 17 Aug 2023 10:00:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories580.3 kcal (29%)

Total Fat30.1 g (43%)

Carbs70.3 g (27%)

Sugars9 g (10%)

Protein13.6 g (27%)

Sodium871 mg (44%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1eggplant

large cut into chunks

3 Tbspolive oil

2 tsbptamari

2 tspsmoked paprika

2cloves garlic

crushed

0.25 headred cabbage

finely shredded

2 tsbpapple cider vinegar

2avocados

8corn tortillas

fresh

½ cupcashew cheese

4limes

sliced into wedges

0.25 bunchcoriander

Instructions

Step 1

Preheat the oven to 200℃. In a large bowl, combine the eggplant, olive oil, tamari, paprika and garlic. Toss to coat and lay out in a single layer on a baking tray. Place into the oven to bake for 40 minutes, or until eggplant is soft but crispy on the outside.

Step 2

Meanwhile, prepare the remaining ingredients. Place the shredded cabbage in a large bowl with apple cider vinegar, a generous pinch of sea salt and a good drizzle of olive oil. Toss to coat and then use tongs or hands to press the cabbage together, this will allow it to soften.

Step 3

Mash the avocado with a fork to make the guac, add a pinch of salt, and some diced chilli and lime. Set aside for serving.

Step 4

Prior to serving, stick the tortillas in the oven for a couple of minutes to heat through. You can also heat them on a dry pan over a medium heat for 30 seconds.

Step 5

To assemble tacos, spread with guac, top with cabbage, eggplant, chilli, coriander, a dollop of cashew cheese and a squeeze of fresh lime.

View on Liv Kaplan

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