These roasted eggplant tacos with tomato and burrata come together easily and make a quick vegetarian dinner option. Topped with cilantro, lime and sesame this eggplant taco recipe is sure to be a hit any night of the week!

On a date night in February C and I were discussing our plans for the garden once summertime started, when we were served the most delicious eggplant dish. It was kind of a sleeper pick since it was the only vegetarian dish we ordered but we both agreed it was the absolute star of the show! We decided then and there that we’d be planting eggplant in our summer garden.

If you subscribe to my newsletter then you know this summer hasn’t necessarily been our most productive garden but boy did the eggplants pull through! As it turns out, Syd also loves eggplant so while we munch on these eggplant tacos she can easily down a bowl of roasted eggplant herself.

We’ve deemed it the summer of eggplant and honestly, I’m not mad about it at all!

What You Need to Make Eggplant Tacos

Eggplant – the star of the show. Grab a large eggplant that weighs roughly 2 lbs.

Olive oil – for both the eggplant and tomatoes

Soy sauce – go for low sodium or feel free to replace with tamari if gluten-free

Maple Syrup – for a little sweetness

Smoked Paprika – this helps amplify the smoky flavors

Tomatoes – to make a sweet roasted tomato jam for topping. I like early girl or roma tomatoes.

Corn tortillas – a must for tacos!

Burrata – the perfect cheesy topping. Mozzarella works great too

How to Make Eggplant Tacos

STEP 1: Add your eggplant to a large bowl and top with olive oil, soy sauce, maple syrup and smoked paprika. Stir until all eggplant is well-coated. Set aside for 10 minutes to marinate.

STEP 2: Preheat oven to 450 degrees F and line a baking sheet with parchment or a silicone mat. Place your halved tomatoes on one end of your baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Spread your marinated eggplant on the remaining space of your baking sheet.Bake for  20-25 minutes. Eggplant should be slightly charred.

STEP 3: Remove eggplant from baking sheet and set aside. Add your tomatoes to a bowl and mash with the back of a fork to form a jam. Strain out the liquid.

STEP 4: Lay your corn tortillas out on your baking sheet (you will need two baking sheets) and bake for 2 minutes.Top corn tortillas with eggplant, tomato jam and a thin slice of burrata. Bake for another 2 minutes or until cheese is warm. Serve immediately

Toppings for Eggplant Tacos

I personally like to keep things simple and sprinkle my tacos with a little chopped cilantro and some lime juice however you have plenty of potential eggplant taco toppings!

• Sesame seeds – I know, it seems a little unusual but trust me, it’s delicious!
• Salsa Verde – green salsa tastes delicious on everything!
• Pico de Gallo – can’t go wrong with a little pico
• Green onions and Radish – for a little crunch

Can You Make These Eggplant Tacos Vegan?

Absolutely! You can easily make these vegan eggplant tacos by omitting the burrata or using a vegan cheese. I think the Kite Hill Ricotta would be absolutely delicious on these! Otherwise all the ingredients are vegan.

Need More Inspo? Try Out These Taco Recipes:

 
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Roasted Eggplant Tacos

These roasted eggplant tacos with tomato and burrata come together easily and make a quick vegetarian dinner option. Topped with cilantro, lime and sesame this eggplant taco recipe is sure to be a hit any night of the week!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Bake
• Cuisine: Mexican
• Diet: Gluten Free

• 1 large eggplant (roughly 2 lbs), cubed
• 1 tbsp olive oil
• 1/4 cup low sodium soy sauce (or tamari if gluten-free)
• 1 tsp maple syrup
• 1 tsp smoked paprika
• 2 medium tomatoes, halved
• 10 corn tortillas
• 4 oz burrata
• toppings: 1/2 cup cilantro, lime, sesame seeds for sprinkling

1. Add your eggplant to a large bowl and top with olive oil, soy sauce, maple syrup and smoked paprika. Stir until all eggplant is well-coated. Set aside for 10 minutes to marinate.
2. Preheat oven to 450 degrees F and line a baking sheet with parchment or a silicone mat.
3. Place your halved tomatoes on one end of your baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
4. Spread your marinated eggplant on the remaining space of your baking sheet.
5. Bake for  20-25 minutes. Eggplant should be slightly charred.
6. Remove eggplant from baking sheet and set aside.
7. Add your tomatoes to a bowl and mash with the back of a fork to form a jam. Strain out the liquid.
8. Lay your corn tortillas out on your baking sheet (you will need two baking sheets) and bake for 2 minutes.
9. Top corn tortillas with eggplant, tomato jam and a thin slice of burrata. Bake for another 2 minutes or until cheese is warm.
10. Top with cilantro, a squeeze of lime juice and a sprinkle of sesame seeds. Serve immediately.

Keywords: eggplant tacos, eggplant tacos, eggplant tacos recipe

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