Grilled Eggplant Tacos To Kick Off Summer

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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).
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