Kimchi Cream Eggplant Tacos
The street food classic gets a plant-based, thoroughly modern twist that’s so simple to make, yet bursting with complex flavour.
Cafe/Takeaway
Casual Dining
Ingredients per serve
Kimchi Cream Eggplant Tacos
−
+
€48000.0
Eggplant
Olive oil
/ml
40.0 ml
0%
Large eggplant, thinly sliced or corn tortillas
/kg
2.0 kg
0%
Gochujang
/g
80.0 g
0%
Rice wine vinegar
/g
20.0 g
0%
Soy sauce
/g
30.0 g
0%
Caster sugar
/g
30.0 g
0%
Garlic, crushed
/g
15.0 g
0%
Japanese eggplants, cut into strips
/kg
1.0 kg
0%
Swiss brown mushrooms, sliced
/g
600.0 g
0%
KNORR Intense Flavours Wild Mushroom Earth 400 ml
/g
80.0 g
0%
Kimchi Cream
Kimchi
/g
100.0 g
0%
HELLMANN'S Vegan Mayonnaise 2.4 kg
/g
150.0 g
0%
To Serve
Kimchi
/
0.0
0%
Coriander
/
0.0
0%
Cucumber, Thinly Peeled
/
0.0
0%
/
Eggplant
-
Olive oil 40.0 ml
-
Large eggplant, thinly sliced or corn tortillas 2.0 kg
-
Gochujang 80.0 g
-
Rice wine vinegar 20.0 g
-
Soy sauce 30.0 g
-
Caster sugar 30.0 g
-
Garlic, crushed 15.0 g
-
Japanese eggplants, cut into strips 1.0 kg
-
Swiss brown mushrooms, sliced 600.0 g
Kimchi Cream
-
Kimchi 100.0 g
To Serve
-
Kimchi
-
Coriander
-
Cucumber, Thinly Peeled
Preparation
-
Eggplant
- Brush 20 ml oil over eggplant and grill until soft.
- Combine gochujang, rice wine vinegar, soy sauce, caster sugar and garlic.
- Add remaining oil to large pan, add eggplant and mushrooms and cook for 4-6 minutes over high heat, add gochujang mixture and toss to combine. Add KNORR Intense Flavours Wild Mushroom Earth.
-
Kimchi Cream
- Combine kimchi and HELLMANN'S Vegan Mayonnaise and blend until smooth.
-
To Serve
- To assemble tacos, divide vegetable mixture into eggplant ‘tacos’. Add toppings and spoon over kimchi cream.
