Crispy Eggplant Tacos with Cilantro Sauce

  • Yield: 8 tacos 1x


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


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.