Pulled Aubergine Tacos
A delicious vegan alternative to pulled pork using shredded aubergine, seasoned with smoky spices and served in soft tortillas.
By Vera Leber
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4
Tags: Mexican, Vegan, Vegetarian, Main Dish, Dinner, Healthy
Ingredients
- 2 piece large aubergines
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 4 tbsp BBQ sauce
- 8 piece small corn or flour tortillas
- 1 piece avocado
- pickled red onions
- fresh coriander
- 1 piece lime
Instructions
- 1. Preheat your oven to 200°C (400°F).
- 2. Use a fork to score the skin of the aubergines lengthways and then scrape deeply to create shredded strands. Alternatively, roast them whole for 20 minutes, let them cool, and then shred the flesh with a fork.
- 3. Toss the shredded aubergine with olive oil, smoked paprika, garlic powder, and cumin on a large baking tray.
- 4. Spread the aubergine out in a single layer and roast for 20-25 minutes until the edges are crispy and the flesh is tender.
- 5. Remove from the oven and toss with the BBQ sauce. Return to the oven for another 5 minutes to caramelize.
- 6. Warm the tortillas in a dry pan or microwave.
- 7. Build the tacos by layering the pulled aubergine, avocado slices, pickled onions, and coriander.
- 8. Serve immediately with lime wedges on the side.