Miso-Glazed Eggplant Tacos
These Miso-Glazed Eggplant Tacos are a delightful twist on traditional tacos, bringing a savory umami punch that’s hard to resist. The smoky, tender eggplant...
I have to tell you about these Miso-Glazed Eggplant Tacos—I can’t get enough of them!
There’s something magical about the way the miso melds with the eggplant, creating a rich, savory topping that just sings when you pile it into a warm tortilla.
Plus, they’re super easy to whip up for a quick weeknight dinner or a fun gathering with friends.
I still remember the first time I made them; I was so excited to share them with my pals, and they were a hit right away!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Eggplant is such a versatile veggie! If you can’t find a large one, feel free to use a couple of smaller ones. Miso paste can be found in the refrigerated section of most grocery stores; just be sure it’s the vegan kind. If you’re looking for a gluten-free option, check for gluten-free corn tortillas.
Tips & Notes
- •I love to keep my eggplant cubes uniform in size for even cooking!
- •If you want a little more crunch, try adding some toasted pumpkin seeds on top.
Recipe Variations
- •Sometimes I’ll swap out the eggplant for zucchini when I want a lighter twist.
- •You could also add black beans for extra protein and a heartier filling.
Storage & Freezing
These tacos are best enjoyed fresh, but if you have leftovers, store the components separately in airtight containers in the fridge for up to 3 days. Just reheat the eggplant before serving!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can roast the eggplant and prepare the glaze in advance. Just reheat everything when you're ready to assemble.
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These Miso-Glazed Eggplant Tacos are a delightful twist on traditional tacos, bringing a savory umami punch that’s hard to resist. The smoky, tender eggplant...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). This step is crucial for getting that deliciously roasted flavor.
- 2
In a large bowl, toss the cubed eggplant with olive oil, making sure every piece is coated.
- 3
Spread the eggplant on a baking sheet in a single layer and roast for about 20 minutes, turning halfway through, until golden and tender.
- 4
While the eggplant is roasting, prepare the miso glaze. In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, and minced garlic until smooth.
- 5
Once the eggplant is done roasting, remove it from the oven and drizzle the miso glaze over the hot eggplant, tossing gently to coat.
- 6
Return the coated eggplant to the oven for an additional 5 minutes to caramelize the glaze a bit.
- 7
While that’s happening, warm your tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- 8
Now it’s time to assemble! Spoon the miso-glazed eggplant into each tortilla.
- 9
Top with fresh cilantro, avocado slices, and a squeeze of lime juice.
- 10
If you like a bit of heat, drizzle some sriracha on top. Enjoy your tacos!
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