Charred Eggplant Tacos (Printable)

Smoky grilled eggplant with fresh vegetables in warm tortillas

# What You Need:

→ Vegetables

01 - 2 medium eggplants, sliced lengthwise into ½-inch thick strips
02 - 1 small red onion, thinly sliced
03 - 1 cup cherry tomatoes, quartered
04 - 1 avocado, sliced
05 - 2 cups shredded lettuce

→ Marinade

06 - 3 tablespoons olive oil
07 - 2 tablespoons lime juice
08 - 2 cloves garlic, minced
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon ground cumin
11 - ½ teaspoon chili powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Tortillas

14 - 8 small corn tortillas

→ Garnishes

15 - ¼ cup fresh cilantro, chopped
16 - Lime wedges, for serving
17 - Hot sauce (optional)

# How To Make It:

01 - In a bowl, whisk together olive oil, lime juice, garlic, smoked paprika, cumin, chili powder, salt, and black pepper until well combined.
02 - Brush both sides of the eggplant strips generously with the prepared marinade. Let sit for 10 minutes to absorb flavors.
03 - Preheat a grill pan or outdoor grill over medium-high heat until hot.
04 - Grill eggplant strips for 4 to 5 minutes per side, until charred and tender. Remove from heat and set aside.
05 - Warm the corn tortillas in a dry skillet or on the grill for about 30 seconds per side. Keep warm in a clean kitchen towel.
06 - Layer grilled eggplant, shredded lettuce, red onion, tomatoes, and avocado onto each warmed tortilla.
07 - Garnish with chopped cilantro and a squeeze of fresh lime. Add hot sauce if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The charred edges create an irresistible smoky depth that makes you forget theres no meat involved
  • These come together faster than you can order takeout and taste infinitely better
02 -
  • Dont skip the marinating time even 10 minutes makes a dramatic difference in how well the eggplant absorbs those smoky spices
  • Keep your grill temperature at medium-high not full blast or youll burn the exterior before the inside gets tender
03 -
  • Salt your eggplant slices for 30 minutes before marinating if you have time this draws out moisture and prevents sogginess
  • Look for eggplants that feel heavy for their size which indicates theyre fresh and full of moisture

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