This is a recipe from the kitchen of Verge in Philadelphia and is a super sexy dish. It has umami from the glaze with the mix of maple and tamari combining well and added depth from the gochujang
Because you are only using the inside of the eggplant it is a super light dish, silky and smooth, spicy and sweet
I love these flavors!
Adding in Kimchi Vegan Mayo also adds to the flavour and gives you a health kick too! Apart from the positive effects on weight, cholesterol, blood pressure and blood sugar, kimchi benefits that have been reported in scientific literature include; increased antioxidant status, protection from asthma, anti-aging, anti-cancer and protection from atherosclerosis. A good source if you want to read up on the benefits Kimchi is universityhealthnews.com and it gives you the links to the studies too
Kimchi is Grandma Food, passed down from generation to generation and if you have followed my blog for a while, you will know my rule, of whatever granny says, goes!
Ingredients
- 4 Japanese Eggplants (or one large Italian eggplant), peeled and chopped into 1 by 4 inch pieces (salt and leave to drain to take some of the moisture out)
- 1 tbsp. Gochujang
- 2 tsp. tamari
- 2 tsp. rice wine vinegar
- 1 tsp. maple syrup/agave
- 2 tbsp. sesame oil
- ½ cup vegan kimchi, drained, chopped
- 1 cup vegan mayo
- 4-6 corn/masa tortilla
- 4 chopped spring onions
- Chopped lettuce
Method
- Preheat the oven
- Make the glaze by mixing the gochujang, tamari, vinegar and maple syrup
- In another bowl toss the eggplants in the sesame oil
- Heat a large sauce pan over high heat and cook the eggplant for 5 minutes until browned
- Toss the crispy eggplant in the glaze and bake until the glaze is soaked up
- Meanwhile fold the kimchi into the vegan mayo
- Warm the tortilla for c. 2 minutes
- Assemble the tacos by spreading some of the kimchi mayo down the centre of each tortilla, top with a large spoon full of the roasted eggplant, dress with the spring onions and lettuce
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