Roasted Eggplant Tacos
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!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten Free
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
- 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.
- Preheat oven to 450 degrees F and line a baking sheet with parchment or a silicone mat.
- Place your halved tomatoes on one end of your baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
- Spread your marinated eggplant on the remaining space of your baking sheet.
- Bake for 20-25 minutes. Eggplant should be slightly charred.
- Remove eggplant from baking sheet and set aside.
- Add your tomatoes to a bowl and mash with the back of a fork to form a jam. Strain out the liquid.
- Lay your corn tortillas out on your baking sheet (you will need two baking sheets) and bake for 2 minutes.
- Top corn tortillas with eggplant, tomato jam and a thin slice of burrata. Bake for another 2 minutes or until cheese is warm.
- Top with cilantro, a squeeze of lime juice and a sprinkle of sesame seeds. Serve immediately.
Keywords: eggplant tacos, eggplant tacos, eggplant tacos recipe
Find it online: https://www.thehealthymaven.com/eggplant-tacos/