Roasted Eggplant Vegan Tacos
These Roasted Eggplant Vegan Tacos are layered with a creamy herb sauce, pickled onions, romaine and a drizzle of hot sauce!
Ingredients
- 1 large eggplant
- olive oil
- salt & pepper
- Creamy Dreamy Green Sauce
- Pickled Onions
- 8 taco-sized flour tortillas
- 1 head romaine shredded
- hot sauce, cilantro, lime wedges optional toppings
Instructions
- Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. Cut the eggplant into 1/2" rounds, then in half (making half circles). Place on the baking sheets and drizzle with olive oil, salt & pepper. Place in the oven and bake for 20 minutes, flipping halfway.
- Meanwhile, prepare the Creamy Dreamy Green Sauce & Pickled Onions. Set aside.
- Heat the tortillas over an open flame or in a pan.
- To assemble layer the sauce, roasted eggplant, pickled onions, romaine and any other optional toppings in each tortilla. Serve and enjoy!
Video
Notes
*The thinner you slice the eggplant, the crispier it will be. I like having a combo of crispy and tender pieces. Be sure to keep an eye on them after flipping to make sure they don't burn.
**Nutrition info does not included the sauce or the pickled onions. See those recipes for nutritional info.
Calories: 165kcal, Carbohydrates: 24g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Sodium: 249mg, Potassium: 378mg, Fiber: 4g, Sugar: 5g, Iron: 2mg
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