## Spice Up Your Taco Night: Delicious and Easy Eggplant Tacos Recipes
Taco night is a weekly ritual for many families, a celebration of flavor and fun. But sometimes, the usual ground beef or chicken can feel a bit…routine. If you’re looking to inject some excitement (and vegetables!) into your taco Tuesday (or any day!), look no further than the humble eggplant. Eggplant tacos are a surprisingly delicious and versatile option, offering a satisfyingly meaty texture and a blank canvas for bold flavors. This article will guide you through several mouthwatering eggplant taco recipes, from simple weeknight meals to gourmet creations that will impress your guests. We’ll cover everything from choosing the perfect eggplant to mastering different cooking methods and creating flavorful sauces. Get ready to elevate your taco game!
### Why Eggplant Tacos?
Before we dive into the recipes, let’s talk about why eggplant is such a great choice for tacos:
* **Texture:** When cooked properly, eggplant develops a wonderfully tender and slightly chewy texture that mimics meat. It’s far from being bland and mushy!
* **Flavor Absorption:** Eggplant acts like a sponge, soaking up all the delicious flavors you throw at it. This makes it incredibly adaptable to different cuisines and spice combinations.
* **Nutritional Value:** Eggplant is a good source of fiber, vitamins, and minerals. It’s a healthy and satisfying addition to your diet.
* **Vegetarian/Vegan Friendly:** Perfect for vegetarian, vegan, and flexitarian eaters, eggplant tacos offer a hearty and flavorful alternative to meat-based fillings.
* **Budget-Friendly:** Eggplant is generally an affordable vegetable, making it a great option for budget-conscious meals.
### Choosing the Right Eggplant
Not all eggplants are created equal. Here’s what to look for when selecting eggplants for your tacos:
* **Firmness:** Choose eggplants that are firm to the touch and heavy for their size. This indicates that they are fresh and haven’t started to become mushy.
* **Skin:** The skin should be smooth, shiny, and free from blemishes or bruises.
* **Color:** The color should be consistent and vibrant. Avoid eggplants with dull or faded colors.
* **Size:** Smaller eggplants tend to have fewer seeds and a less bitter flavor. However, larger eggplants can also work well, just be sure to salt them before cooking to draw out any bitterness.
**Types of Eggplant:**
* **Globe Eggplant:** The most common type, with a large, round shape. It’s versatile and works well in most recipes.
* **Italian Eggplant:** Similar to globe eggplant but slightly smaller and more elongated.
* **Japanese/Asian Eggplant:** Long and slender, with a thinner skin and milder flavor. These are great for grilling or stir-frying.
* **White Eggplant:** As the name suggests, these eggplants have white skin and a delicate flavor.
### Preparing Eggplant for Tacos: The Salting Technique
Many recipes recommend salting eggplant before cooking, and for good reason. Salting helps to:
* **Draw out moisture:** This prevents the eggplant from becoming soggy during cooking.
* **Reduce bitterness:** Some eggplants can have a slightly bitter taste, which salting helps to remove.
* **Improve texture:** Salting helps to firm up the eggplant’s texture.
Here’s how to salt eggplant:
1. **Slice or dice:** Cut the eggplant into your desired shape for the tacos (cubes, strips, etc.).
2. **Salt generously:** Place the eggplant in a colander and sprinkle generously with salt.
3. **Let it sit:** Let the eggplant sit for at least 30 minutes, or up to an hour. You’ll see moisture being drawn out.
4. **Rinse and dry:** Rinse the eggplant thoroughly with water to remove the salt. Then, squeeze out any excess moisture with your hands or pat it dry with paper towels.
Now that your eggplant is prepped, let’s get cooking!
### Recipe 1: Simple Spicy Eggplant Tacos
This recipe is perfect for a quick and easy weeknight meal. It’s packed with flavor and comes together in under 30 minutes.
**Ingredients:**
* 1 large eggplant, cubed
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 1 (15-ounce) can diced tomatoes, undrained
* Salt and pepper to taste
* Corn or flour tortillas
* Your favorite taco toppings (shredded lettuce, salsa, avocado, sour cream, etc.)
**Instructions:**
1. **Prepare the eggplant:** Salt the cubed eggplant as described above.
2. **Sauté the aromatics:** Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. **Add the spices:** Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds until fragrant.
4. **Cook the eggplant:** Add the eggplant to the skillet and cook, stirring occasionally, until softened and slightly browned, about 8-10 minutes.
5. **Add the tomatoes:** Stir in the diced tomatoes and bring to a simmer. Cook for 10-15 minutes, or until the sauce has thickened slightly.
6. **Season and serve:** Season with salt and pepper to taste. Warm the tortillas according to package directions. Fill the tortillas with the eggplant mixture and your favorite toppings. Enjoy!
### Recipe 2: Grilled Eggplant Tacos with Chimichurri Sauce
These tacos are perfect for summer barbecues. Grilling the eggplant gives it a smoky flavor that pairs perfectly with the bright and herbaceous chimichurri sauce.
**Ingredients:**
* 1 large eggplant, sliced into 1/4-inch thick rounds
* 2 tablespoons olive oil
* Salt and pepper to taste
* Corn or flour tortillas
**For the Chimichurri Sauce:**
* 1 cup fresh parsley, finely chopped
* 1/2 cup fresh cilantro, finely chopped
* 2 cloves garlic, minced
* 1/4 cup red wine vinegar
* 1/4 cup olive oil
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
**Instructions:**
1. **Prepare the eggplant:** Salt the eggplant slices as described above.
2. **Grill the eggplant:** Preheat your grill to medium heat. Brush the eggplant slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender and slightly charred.
3. **Make the chimichurri sauce:** In a medium bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Stir well to combine.
4. **Assemble the tacos:** Warm the tortillas according to package directions. Fill the tortillas with the grilled eggplant and top with the chimichurri sauce. Enjoy!
### Recipe 3: Korean BBQ Eggplant Tacos
These tacos are a fusion of Korean flavors and Mexican cuisine. The eggplant is glazed with a sweet and savory Korean BBQ sauce and topped with kimchi slaw.
**Ingredients:**
* 1 large eggplant, cubed
* 2 tablespoons sesame oil
**For the Korean BBQ Sauce:**
* 1/4 cup soy sauce
* 2 tablespoons brown sugar
* 1 tablespoon sesame oil
* 1 tablespoon rice vinegar
* 1 tablespoon gochujang (Korean chili paste)
* 1 clove garlic, minced
* 1/2 teaspoon ginger, grated
**For the Kimchi Slaw:**
* 1 cup shredded cabbage
* 1/2 cup shredded carrots
* 1/4 cup kimchi, chopped
* 2 tablespoons mayonnaise
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* Corn or flour tortillas
* Sesame seeds, for garnish
* Green onions, sliced, for garnish
**Instructions:**
1. **Prepare the eggplant:** Salt the cubed eggplant as described above.
2. **Make the Korean BBQ sauce:** In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, and ginger.
3. **Cook the eggplant:** Heat the sesame oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until softened and slightly browned, about 8-10 minutes.
4. **Glaze the eggplant:** Pour the Korean BBQ sauce over the eggplant and cook, stirring constantly, until the sauce has thickened and the eggplant is glazed, about 2-3 minutes.
5. **Make the kimchi slaw:** In a medium bowl, combine the cabbage, carrots, kimchi, mayonnaise, rice vinegar, and sesame oil. Stir well to combine.
6. **Assemble the tacos:** Warm the tortillas according to package directions. Fill the tortillas with the Korean BBQ eggplant and top with the kimchi slaw. Garnish with sesame seeds and green onions. Enjoy!
### Recipe 4: Mediterranean Eggplant Tacos with Feta and Tzatziki
These tacos transport you to the sunny shores of the Mediterranean with their fresh and vibrant flavors. The eggplant is roasted with herbs and spices and topped with creamy feta cheese and cool tzatziki sauce.
**Ingredients:**
* 1 large eggplant, cubed
* 2 tablespoons olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
**For the Tzatziki Sauce:**
* 1 cup plain Greek yogurt
* 1/2 cucumber, grated and squeezed dry
* 1 clove garlic, minced
* 1 tablespoon lemon juice
* 1 tablespoon fresh dill, chopped
* Salt and pepper to taste
* Corn or flour tortillas
* Feta cheese, crumbled
* Kalamata olives, pitted and sliced (optional)
**Instructions:**
1. **Prepare the eggplant:** Salt the cubed eggplant as described above.
2. **Roast the eggplant:** Preheat your oven to 400°F (200°C). Toss the eggplant with olive oil, oregano, thyme, garlic powder, salt, and pepper. Spread the eggplant in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
3. **Make the tzatziki sauce:** In a medium bowl, combine the Greek yogurt, cucumber, garlic, lemon juice, and dill. Season with salt and pepper to taste. Stir well to combine.
4. **Assemble the tacos:** Warm the tortillas according to package directions. Fill the tortillas with the roasted eggplant and top with the tzatziki sauce and feta cheese. Garnish with kalamata olives (if using). Enjoy!
### Recipe 5: Black Bean and Eggplant Tacos with Chipotle Crema
This recipe is a hearty and satisfying vegetarian option. The eggplant is combined with black beans and corn for a flavorful and filling filling, and the chipotle crema adds a smoky and spicy kick.
**Ingredients:**
* 1 large eggplant, cubed
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 bell pepper (any color), chopped
* 1 (15-ounce) can black beans, rinsed and drained
* 1 cup corn (fresh, frozen, or canned)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
**For the Chipotle Crema:**
* 1/2 cup sour cream or Greek yogurt
* 1-2 chipotle peppers in adobo sauce, minced (depending on your spice preference)
* 1 tablespoon adobo sauce (from the can of chipotle peppers)
* 1 tablespoon lime juice
* Corn or flour tortillas
* Cilantro, chopped, for garnish
* Lime wedges, for serving
**Instructions:**
1. **Prepare the eggplant:** Salt the cubed eggplant as described above.
2. **Sauté the vegetables:** Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the eggplant and cook, stirring occasionally, until softened and slightly browned, about 8-10 minutes.
3. **Add the beans and corn:** Stir in the black beans and corn. Cook for another 5 minutes, stirring occasionally.
4. **Add the spices:** Stir in the chili powder and cumin. Season with salt and pepper to taste.
5. **Make the chipotle crema:** In a small bowl, whisk together the sour cream or Greek yogurt, chipotle peppers, adobo sauce, and lime juice.
6. **Assemble the tacos:** Warm the tortillas according to package directions. Fill the tortillas with the black bean and eggplant mixture and top with the chipotle crema. Garnish with cilantro and serve with lime wedges. Enjoy!
### Tips for Perfect Eggplant Tacos
* **Don’t skip the salting step:** This is crucial for drawing out moisture and bitterness.
* **Cook the eggplant until tender:** Overcooked eggplant can be mushy, while undercooked eggplant can be tough. Aim for a tender and slightly browned texture.
* **Don’t be afraid to experiment with flavors:** Eggplant is a blank canvas, so feel free to try different spices, sauces, and toppings.
* **Warm your tortillas:** This makes them more pliable and easier to fill.
* **Get creative with toppings:** From classic salsa and guacamole to pickled onions and crumbled cheese, the possibilities are endless.
* **Make it a meal:** Serve your eggplant tacos with a side of rice, beans, or a salad for a complete and satisfying meal.
### Serving Suggestions
* **Taco Bar:** Set up a taco bar with all the fixings and let your guests customize their own tacos.
* **Sides:** Consider serving your eggplant tacos with Mexican rice, black beans, corn salad, or a fresh guacamole.
* **Drinks:** Pair your tacos with a refreshing margarita, a cold Mexican beer, or a non-alcoholic agua fresca.
* **Dessert:** Finish off your taco night with a sweet treat like churros, flan, or tres leches cake.
### Conclusion
Eggplant tacos are a delicious, versatile, and healthy way to spice up your taco night. With a little preparation and some creative flavor combinations, you can transform the humble eggplant into a culinary masterpiece. So, ditch the ground beef and embrace the eggplant! These recipes are just a starting point, so feel free to experiment and create your own signature eggplant taco creations. Happy cooking (and eating)!