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Grilled Eggplant Tacos To Kick Off Summer

  19 rater(s)

When you make this recipe, make sure not to slice the eggplant too thin. If the slices are thin, they cannot support the toppings.


Photo Credit: Garden In The Kitchen

Grilled Eggplant Tacos To Kick Off Summer
  • Prep Time: 5m
  • Cook Time: 12m
  • Total Time: 17m


  • 1 large eggplant
  • 1/2 c fresh corn kernels, cooked
  • 1 large tomato, cut into small cubes
  • 1/2 c organic canned black beans, warmed
  • 1 c shredded vegan cheese
  • 1 tbsp. olive oil, for brushing
  • sea salt and pepper, to taste
  • 1 handful of fresh cilantro


  1. First off, preheat your oven to 375 degrees F. Slice the eggplant into half-inch thick pieces and set them aside.
  2. Lightly brush both sides of the eggplant slices with the olive oil and cook on your grill over medium flame (about 3 minutes per side). You can also use a cast iron grill pan. Place the eggplant slices on a baking sheet when finished grilling.
  3. Combine the cooked corn, tomato, beans, cilantro, and sea salt and pepper in a large bowl. Mix all the flavors together and spoon a little bit of the mixture onto each eggplant slice. Top with shredded vegan cheese and bake for about 5 minutes.
  4. Garnish with fresh cilantro and serve with lime and avocado (optional).