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Kimchi Cream Eggplant Tacos

The street food classic gets a plant-based, thoroughly modern twist that’s so simple to make, yet bursting with complex flavour.

Kimchi Cream Eggplant Tacos – Recipe
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Eggplant

  • Olive oil 40.0 ml
  • Large eggplant, thinly sliced or corn tortillas 2.0 kg
  • Gochujang 80.0 g
  • Rice wine vinegar 20.0 g
  • Soy sauce 30.0 g
  • Caster sugar 30.0 g
  • Garlic, crushed 15.0 g
  • Japanese eggplants, cut into strips 1.0 kg
  • Swiss brown mushrooms, sliced 600.0 g
  • KNORR Intense Flavours Roast Umami 400 ml 80.0 ml

Kimchi Cream

To Serve

  • Kimchi
  • Coriander
  • Cucumber, Thinly Peeled

Preparation

  1. Eggplant

    • Brush 20 ml oil over eggplant and grill until soft.
    • Combine gochujang, rice wine vinegar, soy sauce, caster sugar and garlic.
    • Add remaining oil to large pan, add eggplant and mushrooms and cook for 4-6 minutes over high heat, add gochujang mixture and toss to combine. Add KNORR Intense Flavour Roast Umami.

  2. Kimchi Cream

  3. To Serve

    • To assemble tacos, divide vegetable mixture into eggplant ‘tacos’. Add toppings and spoon over kimchi cream.
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