Pulled Aubergine Tacos

0:45 m

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!).

Start cooking ➞




For the filling

<item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>3 tbsp harissa paste<item-todo-done><item-todo-done>1 tbsp brown rice miso paste<item-todo-done><item-todo-done>300g king oyster mushrooms<item-todo-done><item-todo-done>1 x 400g can x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done>250ml boiling water<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 vegetable stock pot<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done> olive oil<item-todo-done>

For the tacos

<item-todo-done>8 mini tortilla wraps<item-todo-done>

For the tomato salsa

<item-todo-done> Bunch of coriander<item-todo-done><item-todo-done>5 medium tomatoes<item-todo-done><item-todo-done>½ red onion<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>1 lime<item-todo-done>

To serve

<item-todo-done>100g grated plant-based cheese<item-todo-done><item-todo-done>1 handful of chopped coriander<item-todo-done><item-todo-done>1 lime<item-todo-done>

Before you start

Baking Tray | Large Saucepan

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

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

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

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

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
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