Charred Eggplant Tacos (Printable version)
Tender grilled eggplant with fresh vegetables in warm tortillas, finished with lime and cilantro.
# What you need:
→ Vegetables
01 - 2 medium eggplants, sliced lengthwise into ½-inch thick strips
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, quartered
04 - 1 avocado, sliced
05 - 2 cups shredded lettuce
→ Marinade
06 - 3 tablespoons olive oil
07 - 2 tablespoons lime juice
08 - 2 cloves garlic, minced
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon ground cumin
11 - ½ teaspoon chili powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ Tortillas
14 - 8 small corn tortillas
→ Garnishes
15 - ¼ cup fresh cilantro, chopped
16 - Lime wedges, for serving
17 - Hot sauce (optional)
# How To:
01 - Whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper in a bowl until thoroughly combined.
02 - Brush both sides of eggplant strips generously with the marinade. Allow to sit for 10 minutes to absorb flavors.
03 - Heat a grill pan or outdoor grill over medium-high heat until properly preheated.
04 - Cook eggplant strips for 4 to 5 minutes per side until charred grill marks appear and flesh becomes tender. Remove from heat and set aside.
05 - Heat corn tortillas in a dry skillet or directly on the grill for approximately 30 seconds per side. Keep warm wrapped in a clean kitchen towel.
06 - Layer grilled eggplant, shredded lettuce, red onion slices, quartered cherry tomatoes, and avocado slices onto each warmed tortilla.
07 - Sprinkle chopped cilantro over the assembled tacos. Serve with fresh lime wedges for squeezing and optional hot sauce on the side.
08 - Serve tacos immediately while tortillas are warm and eggplant retains optimal texture.
# Expert Advice:
01 -
- The charred eggplant develops this incredible meaty texture that even skeptics love
- Everything comes together in under 40 minutes but tastes like you spent all day cooking
02 -
- Do not skip letting the eggplant marinate because those 10 minutes make such a difference in flavor
- Keep the grilled eggplant on a baking sheet in a low oven if you are cooking for a crowd
03 -
- Salt the eggplant slices for 30 minutes before marinating if you want to draw out extra moisture for a meatier texture
- Use tongs instead of a fork to flip the eggplant so you do not pierce the flesh