Crispy Eggplant Tacos with Cilantro Sauce

Baked eggplant fries, avocado, fresh tomato and the BEST fresh cilantro sauce make for one really good vegetarian taco. Crispy Eggplant Tacos with Cilantro Sauce are the best tacos I’ve made in awhile. Welcome to Taco Tuesday!

Fall is so here. We’ve had so much rain this past month that an early foliage was unavoidable in our majestic mountains. I went on a great hike with a friend yesterday morning and there was a chill in the air and the trail was covered with fallen leaves. There is no denying that winter is just around the corner. Or at the very least, summer is coming to an end.

Don’t get me wrong. I’m in no hurry to rush through fall. This time of year is magical in a ski town. We can sleep with the windows open at night and by the wee hours of the morning you need to pull the covers a little tighter and hunker down under the blanket. The trails are perfectly tacky and it’s not too hot or too cold to go for a hike- minus the rain, the weather has been perfect. When the weather starts to turn, even just a bit, there is a tangible buzz in the air and locals starts thinking about ski season. In line at pickup or in line at the grocery store, the conversation inevitably turns to ski season. It’s why we live here after all.

Utah hasn’t had a big snow year in too long. We’re long overdue and it’s the hot topic of conversation around town. This is our year. Or so we’re all hoping. And as excited as I am about winter and the potential for a big season, I don’t want to miss fall. I love this time of year and I want to enjoy the trails, the colors, and slow it down a bit. So I jump in on the conversation, add my two cents and enthusiasm about the upcoming season but really, I’m pretty psyched about the weather right now. Everything about fall is delicious and I’m soaking up every second of it.

Thanks to later harvest in Utah, the farmers market is exploding with local produce right now. This is truly my favorite time of year to cook. I get to meld two seasons but taking advantage of the summer produce and turning it into a fall feast. I’ve been preserving my booty off so that I can enjoy the taste of summer long into the winter months and we’re eat fresh veggie meals multiple times a week because before we know it, the ground will freeze and the crops will be done. These tacos are just that- comfort food for a crispy cool night using summer’s best while still keeping it light. Long live fall! (And the last few weeks of summer produce!)

{scroll to the bottom to get taco recipe}
The September guide for eating seasonal is up at The Vintage Mixer. There is so many gorgeous seasonal produce right now, enjoy all the recipes using Septembers best from my fellow food blogging friends!!

Pumpkin Cake and Semifreddo Push Pops from My Name is Yeh

Apple Fritter Waffle Doughnuts from Completely Delicious

Quinoa Pizza with Stone Fruit, Chiles and Queso Fresco from Cafe Johnsonia

Coconut Macaroon Filled Peaches from The Vintage Mixer

Honey-Sweetened Peach Lemonade from Simple Bites

How to make Hatch Chili Salsa Verde from Foodie Crush

Baked Ziti with Roasted Eggplant and Red Peppers from Kitchen Confidante

Caramel Apple Cinnamon Rolls from Lauren’s Latest

Crispy Eggplant Tacos with Cilantro Sauce

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Yield: 8 tacos 1x

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Ingredients

For the cilantro sauce:

• 1 bunch of cilantro, stems removed
• 1 clove of garlic
• 1 teaspoon Dijon mustard
• Juice of one lime
• 1 teaspoon honey
• 2 tablespoons grated Parmesan Cheese
• 6 tablespoons olive oil
• pinch kosher salt and ground black pepper

For the eggplant tacos:

• 3 small Japanese eggplant
• 1/2 cup flour
• 2 eggs
• 1 cup panko bread crumbs
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground chili powder
• 1/2 teaspoon kosher salt
• 8 corn tortillas
• 1 avocado, diced
• 2 small roma tomatoes, diced

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Instructions

To make the cilantro sauce, combine the garlic and cilantro and pulse. Add mustard, lime juice, honey and parmesan cheese. Pulse to form a smooth paste. Slowly add olive oil and and blitz until sauce is emulsified. Add salt and pepper to taste. Can be be made ahead.

To make tacos: Preheat oven to 400F degrees.

1. Slice eggplant into 1/4-inch sticks. Place the eggs in a small bowl and beat until smooth. Place flour in another small bowl. In another bowl, combine bread crumbs, cumin, chili powder and salt.
2. Dredge the eggplant in the flour, shaking off excess and then dip into egg followed by the panko mixture.
3. Place the breaded eggplant on a baking sheet and bake 15-20 minutes until breading is crispy and eggplant is tender.
4. Divide the eggplant between 8 tortillas, drizzle with cilantro sauce and top with diced avocado and tomato.