Korean Eggplant and Mushroom Tacos with Kimchi Cream
Korean eggplant and mushroom tacos with kimchi cream are a taco dream come true: meaty, umami-rich strips of vegetables, balanced by a creamy sauce and cooling, and crunchy fixings.
Servings: 4 servings
Equipment
- 13x9-inch baking dish
- Blender or food processor
Ingredients
- 1 medium globe eggplant (or 2 Japanese eggplants), cut into cubes
- 3 portobello mushroom caps, halved and sliced into strips
- 3 Tbsp. extra-virgin olive oil
- 1/4 tsp. kosher salt
- 2 Tbsp. Gochujang (Korean chili paste)
- 2 Tbsp. lower-sodium soy sauce or tamari
- 1 Tbsp. honey
- 8 small corn or flour tortillas, warmed (sub bao buns, bib lettuce cups, or rice for serving)
Cucumber Slaw
- 1/2 English cucumber, julienned
- 1 small shallot, thinly sliced
- 2 Tbsp. finely chopped fresh cilantro or mint
- 2 Tbsp. roasted and salted peanuts or cashews, finely chopped (optional)
- 2 Tbsp. rice vinegar
- 1/2 tsp. granulated sugar
- 1/4 tsp. each kosher salt and black pepper
Kimchi Cream
- 1/3 cup refrigerated kimchi undrained
- 1/4 cup plain whole-milk Greek yogurt
- 1 Tbsp. mayonnaise
Instructions
- Preheat oven to 400°F.
- Place eggplant and mushrooms in a 13x9-inch baking dish. Toss with olive oil and salt. Bake for 30 minutes, tossing once halfway through.Meanwhile, combine gochujang, soy sauce, and honey in a small bowl; whisk to combine. Pour gochujang mixture into pan with roasted eggplant and mushrooms; toss to combine. Bake for 10 more minutes, until the vegetables are soft and caramelized.
- While vegetables roast, prepare Cucumber Slaw by combining all ingredients in a medium bowl. Taste and adjust seasonings as needed.
- Prepare Kimchi Cream by combining kimchi, Greek yogurt, and mayonnaise in a small blender or food processor (I use a Nutribullet); blend until mostly smooth.
- To assemble tacos, divide vegetable mixture evenly into each of 8 toasted tortillas, bao buns, or lettuce cups. Top with cucumber slaw and kimchi cream.
Notes
More ways to enjoy these tacos:
- Ditch the tortilla and serve over brown or white rice.
- Swap the tortilla for bib lettuce leaves to create lettuce cups.
- Serve in steamed bao buns instead of tortillas.
Nutrition
Serving: 2tacos | Calories: 377kcal | Carbohydrates: 47g | Protein: 13g | Fat: 17g | Saturated Fat: 1g | Sodium: 1040mg | Fiber: 7g | Sugar: 15g