Vegan Smokey Eggplant Soft Tacos

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.

Photography by Phoebe McCreath

Photography by Phoebe McCreath

Serves: 4

Prep Time: 20 minutes

Cook Time: 40 minutes


Ingredients

1 large eggplant, cut into chunks (or 2 small eggplants)

2–3 tablespoons olive oil

2 tablespoons organic tamari

2 teaspoons smoked paprika

1–2 cloves garlic, crushed

¼ head red cabbage, finely shredded  

2 tablespoons apple cider vinegar

2 avocados

8 coconut wraps OR fresh corn tortillas

1 jar Peace Love and Vegetables Smoked Chilli Cashew Cheese (or you’re fave cheese or vegan cheese alternative)

4 limes, sliced into wedges

¼ bunch coriander, leaves picked

1 red chilli, fresh, sliced

Sea salt and black pepper

Method

  1. Preheat the oven to 200C. 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.

  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 set aside in a large bowl for serving.

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

  4. Place all other ingredients in bowls for self serve tacos.

  5. Prior to serving stick the tortillas in the oven for a couple of minutes to heat through.

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

For a lower carb option… Chose the coconut wraps or serve as a taco bowl (in fact a taco bowl is normally how I like to enjoy this recipe!).

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