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Home » Recipes » Main Dishes » Eggplant Tacos with Tomato Salsa

Eggplant Tacos with Tomato Salsa

Published: Jul 9, 2019 · Modified: Jul 10, 2019

tray of eggplant tacos

Eggplant may not seem like an obvious choice when looking for the right taco filling, but with the summer explosion of vegetables, eggplant is perfect for a filling summer supper. And with all the delicious toppings in this recipe, everyone can customize their eggplant tacos to their liking.

Eggplant Tacos are Delicious in the Summer

Even though summertime is tomato time, I used canned tomatoes for this recipe. The other summer factor is stove time, and most folks want to get out of the kitchen during the hot months. The eggplant fries up quickly, but slowly reducing a fresh tomato sauce takes loads of time. Canned tomatoes get you there in a jif, and back to your regular summer porgramming.

As for peeling the eggplant, I rather like the extra firmness the peels add to the taco filling. Chefs debate whether eggplant skins are good for you or not. Considering all of the risks I take in this modern life, I am not afraid of an eggplant peel. Just make sure you wash them well, and cut them into wedges about 1/2″ (1cm) thick. However, please remove the stem tops of the eggplants.

The panko bread crumb coating is really satifying, but you can also add a couple of spoonfuls of corn meal to the coating mixture for added crunch.

Fried eggplant makes great appetizers too. You could opt out of serving with tortillas, and just serve the eggplant wedges with the tomato sauce for a nice pool side snack. Yum!

All Eggplants make Amazing Tacos

Any type of eggplant will work – from the large Mediterranean types to the petite, tender Japanese varieties. Even the small white eggplants make a great taco. This is an excellent meal for vegans and carnivores alike. Filling yet light, and adored by all.

Add a couple of chopped jalapeños to the tomato salsa for even more spice. For less spice, skip the salsa all together, and maybe add a few mild bell peppers. Customize and make this your recipe. This is definitely a dish you will be making again!

eggplant cut into wedges
Cut eggplant into wedges, peeling optional
eggplant wedge rolling in flour
Roll wedge in flour
eggplant wedge dipped in egg
Dip eggplant wedge in egg
eggplant wedge rolled in bread crumbs
Roll in breadcrumb mixture
eggplant wedge frying in vegetable oil
Fry in vegetbale oil
eggplant taco
Lovely even without toppings
Print

Eggplant Tacos with Tomato Salsa

Print Recipe
  • Author: Melissa Guerra
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Scale

2 tbsp. olive oil (30ml)

1 small onion, chopped

28oz can diced tomatoes (794g)

1 clove garlic, minced

1 whole chile serrano (optional)

Salt and pepper to taste

1 lb. eggplant (500g) ½ cup all-purpose flour (62g)

2 eggs, beaten 1 cup panko bread crumbs (125g)

2 cups vegetable oil (480ml)

½ cup queso fresco (75g)

½ cup chopped cilantro (40g)

1 avocado, chopped

Your favorite hot sauce

8–12 corn tortillas or taco shells, 6” dia. (15cm) warmed  

Instructions

Make the tomato sauce by heating the olive oi in a 9” (22cm) skillet. Add the onions, and sauté until translucent, about 2 minutes. Add the can of diced tomatoes, garlic and chile (if desired) and allow to simmer for about 20-30 minutes over medium heat, until liquid is reduced. Season with salt and pepper. Keep warm while preparing the eggplant.

Remove the tops from the eggplant, peel if desired, and cut lengthwise into wedges. Roll each wedge in flour, then in the beaten egg, and then coat with the panko. Hold on a cooling rack until all of the eggplant are prepared. Heat the vegetable oil in a sauté pan until it reaches 350°F (176°C). Fry each wedge of the eggplant until golden brown, about 2 minutes. Remove from the vegetable oil and drain on paper towels.

Serve the eggplant in the warmed tortillas, smothered in the tomato sauce, and garnished with the queso fresco, cilantro, avocado, and your favorite salsa.

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Filed Under: Main Dishes, Recipes, Salsas, Vegetarian/Vegan, Verdura y Legumbres Tagged With: dinner, eggplant, meals, salsa, tacos, tomato, vegan, vegetable, vegetarian

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Melissa Guerra is an 8th generation Texan, born and raised on a working cattle ranch in South Texas. She is a self taught culinary expert and food historian, specializing in the food ways of the American continent, especially Texas regional, Mexican, and Latin American cuisine. Read More…

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