Eggplant Mushroom Tacos with Cucumber Slaw and Kimchi Cream

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Mushrooms

  Portabella, raw

  3 mushroom, whole or 252g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ¼ tsp or 2g

• Gochujang

  Unknown

  2 tbsp or 38g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Honey

  1 tbsp or 21g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Peanuts

  All types, dry-roasted, without salt

  2 tbsp or 18g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cabbage, kimchi

  ⅓ cup or 50g

• Greek yogurt

  Plain, whole fat

  4 tbsp or 60g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

Directions

1. Preheat the oven to 400°F.
2. Place the cubed eggplant and sliced mushrooms in a baking dish. Toss with olive oil and salt, then bake for 30 minutes, tossing once halfway through.
3. In a small bowl, whisk together gochujang, soy sauce, and honey. Pour over the roasted vegetables and toss to combine.
4. Bake for an additional 10 minutes until the vegetables are soft and caramelized.
5. Prepare the cucumber slaw by combining cucumber, shallots, half of the cilantro, peanuts, rice wine vinegar, sugar, and a pinch of salt and pepper in a medium bowl. Adjust seasonings to taste.
6. In a food processor, blend kimchi, yogurt, and mayonnaise until mostly smooth. Add extra kimchi juice if needed to thin the mixture. Season with salt and pepper to taste.
7. To assemble the tacos, divide the vegetable mixture evenly among warmed tortillas. Top with cucumber slaw, kimchi cream, and remaining cilantro.