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–+ servings

Eggplant Carnitas Tacos

Delicious and hearty tacos made with seasoned roasted eggplant, perfect for a plant-based twist on traditional carnitas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Tacos
Cuisine: Mexican, Vegan
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant Filling
  • 2 medium Eggplants peeled and diced
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt to taste
  • 1 cup Vegetable Broth
  • 1 tablespoon Lime Juice freshly squeezed
Taco Assembly
  • 8 small Corn Tortillas warmed
  • 1 cup Cilantro chopped
  • 1 cup Red Onion finely diced
  • 1 cup Avocado sliced
  • 1 cup Pico de Gallo for topping

Method
 

Prepare the Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the diced eggplant, olive oil, cumin, smoked paprika, chili powder, garlic powder, and salt.
  3. Spread the eggplant mixture evenly on a baking sheet.
  4. Roast in the oven for 25-30 minutes, or until the eggplant is tender and slightly caramelized.
Assemble the Tacos
  1. In a saucepan, add the roasted eggplant and vegetable broth. Cook over medium heat for 5 minutes, stirring occasionally.
  2. Remove from heat and stir in lime juice.
  3. To assemble, place a generous amount of the eggplant filling on each warmed tortilla.
  4. Top with cilantro, red onion, avocado, and pico de gallo.
  5. Serve immediately and enjoy!

Nutrition

Serving: 1tacoCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 450mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Feel free to customize the toppings based on your preference. These tacos are great with a drizzle of vegan sour cream or hot sauce.

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