Hello Healthy Meal Preppers!

These Eggplant Mushroom Tacos are a bold, veggie-forward twist that brings deep flavor and fresh texture to your taco night. Roasted eggplant and sautéed mushrooms offer a savory, meaty bite, while a crisp cucumber slaw adds cool crunch. The real standout is the tangy kimchi cream—a quick blend that ties everything together with a bit of heat and depth.

What makes these tacos memorable is the mix of contrast—warm, tender veggies meet crisp slaw and creamy, spicy sauce, all tucked into soft tortillas. Whether you’re plant-based or just looking for something different, these tacos are satisfying, colorful, and easy to enjoy.

Eggplant Mushroom Tacos with Cucumber Slaw and Kimchi Cream Recipe:

Per serving: 447 Calories • 56.0g Carbs (8.2g Fiber) • 21.0g Fat • 11.7g Protein

15 minutes to prep , 40 minutes to cook

Ingredients

Scaled to 1 servings

• 1/4 eggplant, unpeeled Eggplant (137 g)
  (Cut into cubes)

• 3/4 mushroom, whole Mushrooms (63 g)
  (Caps halved and sliced into strips)

• 3/4 tbsp Avocado oil (10 g)

• 1/16 tsp Salt (0.4 g)

• 1/2 tbsp Gochujang (9.5 g)

• 1/2 tbsp Soy sauce (8 g)

• 3/4 tsp Honey (5.2 g)

• 2 tortilla, small Tortillas (60 g)

• 1/8 cucumber Cucumber (38 g)
  (Julienned into thin strips)

• 1/4 shallot Shallots (11 g)
  (Thinly sliced)

• 1 tbsp Fresh cilantro (1 g)
  (Chopped)

• 1/2 tbsp Peanuts (4.6 g)
  (Roughly chopped)

• 1/2 tbsp Rice wine vinegar (7.4 g)

• 1/8 tsp Sugar (0.5 g)

• 1/4 dash Pepper (0 g)
  (To taste)

• 1/16 cup Cabbage, kimchi (12 g)

• 1 tbsp Greek yogurt (15 g)

• 3/4 tsp Mayonnaise (3.5 g)

Directions

Directions are for original recipe of 4 Servings

1. Preheat the oven to 400°F.

2. Place the cubed eggplant and sliced mushrooms in a baking dish. Toss with avocado oil and salt, then bake for 30 minutes, tossing once halfway through.

3. In a small bowl, whisk together gochujang, soy sauce, and honey. Pour over the roasted vegetables and toss to combine.

4. Bake for an additional 10 minutes until the vegetables are soft and caramelized.

5. Prepare the cucumber slaw by combining cucumber, shallots, half of the cilantro, peanuts, rice wine vinegar, sugar, and a pinch of salt and pepper in a medium bowl. Adjust seasonings to taste.

6. In a food processor, blend kimchi, yogurt, and mayonnaise until mostly smooth. Add extra kimchi juice if needed to thin the mixture. Season with salt and pepper to taste.

7. To assemble the tacos, divide the vegetable mixture evenly among warmed tortillas. Top with cucumber slaw, kimchi cream, and remaining cilantro.