Pulled Aubergine Tacos
- Simple
- 0:45 m
- 17 ingredients
Mushroom and aubergine are both really versatile vegetables with so much meaty potential if prepared right. We've combined the two to make a succulent and delicious taco filling that you and your dinner guests will want to taco 'bout for years to come (sorry not sorry!).
Serves: 4
Ingredients
For the filling
- 2 tsp smoked paprika
- 3 tbsp harissa paste
- 1 tbsp brown rice miso paste
- 300g king oyster mushrooms
- 1 x 400g can x 400g can(s) of chopped tomatoes
- 250ml boiling water
- 2 garlic cloves
- 1 vegetable stock pot
- Salt & pepper to taste
- salt
- 1 onion
- olive oil
For the tacos
- 8 mini tortilla wraps
For the tomato salsa
- Bunch of coriander
- 5 medium tomatoes
- ½ red onion
- 1 garlic clove
- 1 lime
To serve
- 100g grated plant-based cheese
- 1 handful of chopped coriander
- 1 lime
Before you start
Baking Tray | Large Saucepan
Step 1
Make the filling
- Slice the aubergines in half lengthways and place onto a large baking tray
- Drizzle with olive oil and a good pinch of salt before roasting for 30 minutes until soft
- Pull the mushrooms apart with your hands and place onto a separate baking tray, sprinkle with the paprika and drizzle with olive oil and salt
- Mix well and cook for 30 minutes until soft
Ingredients
- 2 tsp smoked paprika
- 300g king oyster mushrooms
- salt
- 1 onion
Step 2
While the mushrooms and aubergines are cooking, make the sauce
- Peel and dice the onions and garlic
- Place a large heavy bottom saucepan over a medium heat and add a drizzle of olive oil
- Once warm, add the diced onion, garlic and a pinch of salt
- Mix well and cook for 5-10 minutes, or until the onions turn soft
- At this point, add the chopped tomatoes, harissa paste, miso paste, stock pot and boiling water
- Bring to the boil before reducing the temperature and leaving to simmer for 15-20 minutes
Ingredients
- 3 tbsp harissa paste
- 1 tbsp brown rice miso paste
- 1 x 400g can x 400g can(s) of chopped tomatoes
- 250ml boiling water
- 2 garlic cloves
- 1 vegetable stock pot
- Salt & pepper to taste
- olive oil
Step 3
Make the tomato salsa
- Slice the tomatoes and coriander into small pieces
- Peel and very finely dice the onion and garlic
- Place the tomato, onion, garlic, the juice of 1 lime, coriander and a good pinch of salt
- Mix well, taste and season
Ingredients
- 1 handful of chopped coriander
- Bunch of coriander
- 5 medium tomatoes
- ½ red onion
- 1 lime
- 1 garlic clove
Step 4
Finish the filling
- Once the aubergines are cooked, remove them from the oven and pull the flesh apart using a fork
- Add the pulled flesh to the sauce, along with the cooked mushrooms
- Mix well so everything is combined
Step 5
Time to serve
- Cook the tortillas according to instructions on the packet
- Serve the tacos on a serving plate, with the filling in a large bowl, tomato salsa, plant-based cheese and some extra lime wedges to squeeze over the top
Ingredients
- 100g grated plant-based cheese
- 8 mini tortilla wraps
- 1 lime