Tacos with pulled eggplant! A fantastic vegetarian meal that is on the table in no time. I think eggplant is the most versatile vegetable there is. They don't have much flavor by themselves and have a rubbery texture. If you prepare them properly, this makes them absorb a lot of flavor. You can make them deliciously soft and tender, for example with this recipe for pulled eggplant!
Tacos with pulled eggplant and Greek yogurt
20 minutes
What is pulled eggplant?
Pulled eggplant is a vegetarian or vegan alternative to pulled pork or pulled chicken. It is a dish that mimics the texture and appearance of pulled pork by using fried and seasoned eggplant as the main ingredient.
To make pulled eggplant, the eggplant is usually first roasted or baked until it becomes soft. Then the flesh is scraped out and pulled apart into thin strands using a fork or tongs. In this recipe, I chose to dice the eggplant and cook/steam it in a pan until tender. This makes it so soft that it itself comes apart as pulled eggplant. The eggplant is then seasoned with various herbs, sauces and spices to give it flavor.
Common spices and sauces used for pulled eggplant include harissa, barbecue sauce, soy sauce, tomato paste, paprika, garlic powder, onion powder and chili powder. These ingredients are often mixed together and then added to the pulled eggplant, then baked further until the flavors are well absorbed and the eggplant becomes even softer.
Once the pulled eggplant is ready, it can be used as a filling for sandwiches, tacos or wraps. It can also be served as a topping for salads or baked potatoes. The versatility of pulled eggplant makes it a popular choice for those looking for a plant-based alternative to pulled pork/chicken or simply for anyone who enjoys the unique flavor and texture of eggplant.
More recipes with eggplant
Looking for more vegetarian recipes with eggplant? How about this vegetarian curry with eggplant, veggie balls and rice or this stuffed eggplant with vega minced meat and bell bell pepper? Deze noodle bowl with sticky eggplant and gyoza is also one of my favorites.
What you need:
3
2 small eggplants
6 small or 4 medium tortillas
1 red onion
100 gr Greek yogurt
1 tsp cinnamon
1 tsp chili flakes
1 tsp paprika
200 ml of water
50 ml red wine
2 tbsp hoisin
2 tbsp soy sauce
salt and pepper
olive oil
fresh mint
pickled red onion
or raw onion if you don't have this
What to do:
1
Chop the onion and dice the eggplant. Heat some olive oil in a pan and fry the onion in it. Then add the eggplant with 2 tbsp of water and fry for a few minutes. Then add the cinnamon, chili powder, paprika, a generous pinch of salt and pepper, 200 ml of water and 50 ml of red wine. Stir well and put a lid on the pan. Now let the eggplant steam gently for 10-15 minutes. Stir occasionally and add additional liquid (water) if necessary when everything has evaporated.
2
When the eggplant has softened completely, stir in the hoisin and soy sauce.
3
Toast the tortillas over the gas burner or heat them in the oven. Also chop the mint finely.
4
Spread the tortillas with 1-2 tbsp Greek yogurt and spread the stewed eggplant on top. Top with the pickled red onion and mint. Season with a little extra salt and pepper to taste.
5
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
