Vegan tacos are soooo easy to make! Along with my “Cheezy” Baked Potato Tacos and Potato Mushroom Tacos, I also have a recipe for eggplant tacos! Eggplant is one of those vegetables that are not to everyone’s liking. Eaten together with other vegetables, however, it’s easy to for this starchy veggie to take on the flavor of the stronger vegetable or fruits like onions, tomatoes, or basil. Eggplants contain a lot of fiber, bioflavanoids that help reduce cholesterol and blood pressure, iron, calcium, vitamin K and B1. They also have ZERO fat and are extremely low in calories! So, these can be eaten 100% guilt free!
As usual with these recipes, anything can be modified, added or omitted. As you can see in the photo, these tacos can be eaten with tortillas, or wrapped in lettuce leaves. That’s the beauty of vegan tacos, you can swap out any vegetable for another! But, I highly recommend trying this recipe. It was such a hit, that I got all my meat eating friends to eat them for a vegan dinner. They loved it so much, that I made the same dish the next week, and they ate it again! Yup! This is a true winner in the carnivore department.
So without further ado…let us begin!
You will need:
- 2 large eggplants
- 1 head romaine lettuce or any other lettuce you prefer, or
- tortillas, corn or flour (preferably corn)
- 1 onion
- 1 avocado
- 5 to 8 tomatoes
- 2 cloves garlic
- 2 tablespoons coconut oil (or any other high -heat oil)
- dash of salt and pepper
- hot sauce or salsa of your choice
Pre heat your oven to 420 degrees. While the oven heats up, dice up your eggplant and onion, cutting into small 1 inch cubes. Mix together in a mixing bowl along with the salt, pepper and coconut oil:
Once the oven has heated up, put the eggplant and onion on a large tray, and put into oven. Cook for about 15 to 20 minutes. As the eggplant cooks, dice up the tomatoes, to get ready to add them to the roasting tray as well.
After 20 minutes, take the eggplant and onion out of the oven. Your vegetables should look nice and roasted like this:
Now, it’s time to add the tomatoes to the mix! Add the tomatoes to the mix, and stir around to evenly distribute on the tray.
Put the vegetables back in the oven for another 5 to 10 minutes, until the tomatoes have roasted a bit. They will also release a lot of water, so if you don’t want them to be too liquid, either cook some more or pour the juices out. To me they taste great both ways.
After ten minutes, take your eggplant roast out of the oven. As the dish cools down, prepare your tortillas! If you are using real tortillas, heat those up on the stove, and if you are using lettuce leaves for the wrap, wash and dry the leaves to get ready for wrapping and eating!
The order of this goes pretty much any way you want. But in general, place the tortilla or lettuce leave down, spoon as much roasted eggplant as you want on the tortillas or lettuce leaf, then top with a couple slices of avocado and salsa, if you so desire.
Do this as many times as you so desire, and eat up! This recipe can serve up to three people, but honestly two hungry folks can gobble this right up. I know, because this happened to me and my friend. I chowed down on my lettuce leaf eggplant tacos (picture below), and he ate them with tortillas. It was a great success!
Whether you are eating these tacos with tortillas or lettuce leaves, this is a great filling meal that will keep you satisfied for hours on end! The prep and cook time for this dish is also really easy, it has barely any ingredients and it is so easy to prepare and clean after.
Try this recipe with your friends and see how they like it! This dish can also be eaten alone, without any type of tortilla, as it tastes great with just a side of avocado!
If you have any tips, comments or feedback to this recipe, let me know in the comments below!