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Roasted Eggplant Tacos

eggplant tacos laid flat on a baking tray

These roasted eggplant tacos with tomato and burrata come together easily and make a quick vegetarian dinner option. Topped with cilantro, lime and sesame this eggplant taco recipe is sure to be a hit any night of the week!

Ingredients

Scale
  • 1 large 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

Instructions

  1. Add your eggplant to a large bowl and top with olive oil, soy sauce, maple syrup and smoked paprika. Stir until all eggplant is well-coated. Set aside for 10 minutes to marinate.
  2. Preheat oven to 450 degrees F and line a baking sheet with parchment or a silicone mat.
  3. Place your halved tomatoes on one end of your baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
  4. Spread your marinated eggplant on the remaining space of your baking sheet.
  5. Bake for  20-25 minutes. Eggplant should be slightly charred.
  6. Remove eggplant from baking sheet and set aside.
  7. Add your tomatoes to a bowl and mash with the back of a fork to form a jam. Strain out the liquid.
  8. Lay your corn tortillas out on your baking sheet (you will need two baking sheets) and bake for 2 minutes.
  9. Top corn tortillas with eggplant, tomato jam and a thin slice of burrata. Bake for another 2 minutes or until cheese is warm.
  10. Top with cilantro, a squeeze of lime juice and a sprinkle of sesame seeds. Serve immediately.

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