Grilled eggplant tacos

Prep 15 min
Total 30 min
Makes 4 Servings

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large Japanese eggplants, about 800 g
1/4 cup
2 tbsp
soft flour tortillas, or hard corn taco shells


  • PREHEAT barbecue to medium.
  • TRIM stem ends off eggplants. Slice each in half lengthwise, then slice each in half lengthwise again. Cut each strip in half crosswise. You should have 32 strips in total. Stir oil with seasoning in a large bowl, then add eggplants. Toss to coat completely.
  • OIL grill, then barbecue eggplant, lid closed, flipping halfway through, until grill marks appear and eggplant is cooked through but still firm, 1 to 2 min per side. Transfer to a plate. Let stand covered with foil, 5 min.
  • SERVE in tortillas.

Tip: Try these tacos with guacamole, red cabbage slaw and fiery red sauce.


Calories 329, Protein 7 g, Carbohydrates 39 g, Fat 18 g, Fibre 7 g, Sodium 552 mg.
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