Korean Eggplant and Mushroom Tacos with Kimchi Cream

By Jamie Vespa

Korean eggplant and mushroom tacos with kimchi cream are a taco dream come true: meaty, umami-rich strips of vegetables, balanced by a creamy sauce and cooling, and crunchy fixings.

Ingredients

• 1 medium globe eggplant (or 2 Japanese eggplants), cut into cubes
• 3 portobello mushroom caps, halved and sliced into strips
• 3 Tbsp. extra-virgin olive oil
• 1/4 tsp. kosher salt
• 2 Tbsp. Gochujang (Korean chili paste)
• 2 Tbsp. lower-sodium soy sauce or tamari
• 1 Tbsp. honey
• 8 small corn or flour tortillas, warmed ((sub bao buns, bib lettuce cups, or rice for serving))
• 1/2 English cucumber, julienned
• 1 small shallot, thinly sliced
• 2 Tbsp. finely chopped fresh cilantro or mint
• 2 Tbsp. roasted and salted peanuts or cashews, finely chopped (optional)
• 2 Tbsp. rice vinegar
• 1/2 tsp. granulated sugar
• 1/4 tsp. each kosher salt and black pepper
• 1/4 tsp. each kosher salt and black pepper
• 1/3 cup refrigerated kimchi (undrained)
• 1/4 cup plain whole-milk Greek yogurt
• 1 Tbsp. mayonnaise

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Place eggplant and mushrooms in a 13x9-inch baking dish. Toss with olive oil and salt. Bake for 30 minutes, tossing once halfway through.Meanwhile, combine gochujang, soy sauce, and honey in a small bowl; whisk to combine. Pour gochujang mixture into pan with roasted eggplant and mushrooms; toss to combine. Bake for 10 more minutes, until the vegetables are soft and caramelized.

3. 3

   While vegetables roast, prepare Cucumber Slaw by combining all ingredients in a medium bowl. Taste and adjust seasonings as needed.

4. 4

   Prepare Kimchi Cream by combining kimchi, Greek yogurt, and mayonnaise in a small blender or food processor (I use a Nutribullet); blend until mostly smooth.

5. 5

   To assemble tacos, divide vegetable mixture evenly into each of 8 toasted tortillas, bao buns, or lettuce cups. Top with cucumber slaw and kimchi cream.