These Roasted Eggplant Vegan Tacos are layered with a creamy herb sauce, pickled onions, romaine and a drizzle of hot sauce!
Can you ever really go wrong with vegan tacos? I think not. And these ones in particular are non-traditional and perfect for Spring. Eggplant sliced thin makes it extra crispy when baked - uh, yum. And once it is roasted to perfection, it is layered with my Creamy Dreamy Green Sauce in a warm tortilla with pickled onions and hot sauce...there's nothing better.
How to make Roasted Eggplant Vegan Tacos
The first thing you need to do is roast the eggplant. I sliced mine into rounds, then in half again. By cutting the pieces on the thin side, some of them will get super crispy and some will stay more tender. I think it is the best of both worlds, so feel free to slice them in slightly different widths.
Layer the eggplant on a couple of parchment-lined baking sheets and drizzle with olive oil, salt & pepper. Put it in the oven and prep the green sauce in the meantime.
The Creamy Dreamy Green Sauce is just that...creamy & dreamy & herby & delicious. It is a simple combo of herbs and veggies. Whip it together in a food processor or blender and set it aside.
How to assemble Roasted Eggplant Vegan Tacos
You of course need to heat the tortillas before assembling. I like to do this on an open flame, but you can also do it in a pan.
To assemble each taco layer the green sauce, roasted eggplant, romaine, pickled onions, hot sauce and cilantro. Serve with some lime wedges on the side and you are good to go.
Need more recipe inspo? Check these out:
Roasted Eggplant Vegan Tacos
Ingredients
- 1 large eggplant
- olive oil
- salt & pepper
- Creamy Dreamy Green Sauce
- Pickled Onions
- 8 taco-sized flour tortillas
- 1 head romaine shredded
- hot sauce, cilantro, lime wedges optional toppings
Instructions
- Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. Cut the eggplant into ½" rounds, then in half (making half circles). Place on the baking sheets and drizzle with olive oil, salt & pepper. Place in the oven and bake for 20 minutes, flipping halfway.
- Meanwhile, prepare the Creamy Dreamy Green Sauce & Pickled Onions. Set aside.
- Heat the tortillas over an open flame or in a pan.
- To assemble layer the sauce, roasted eggplant, pickled onions, romaine and any other optional toppings in each tortilla. Serve and enjoy!
Video
Notes
Nutrition
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Randiah
These came out better than I expected! I skipped the sauce and just opted for minced onion, tomato, and cilantro ontop with a squeeze of lime and it was perfect.
Julia Cooper
My husband LOVES these!
Rene
Yay! So glad these were a hit!