These Grilled Eggplant Tacos are the perfect combination of colors and flavors. Grilled eggplant slices are topped with cheese, a bean, corn, and tomato salsa, and fresh cilantro for a delicious and satisfying dish.
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These Low Carb Grilled Eggplant Tacos are perfect on their own for a Mexican-inspired meal or they make for the ideal breakfast with a side of eggs, or serve them as a tasty appetizer at your next gathering.
Using eggplant instead of traditional taco shells reduces the amount of carbohydrates this recipe has. If you are looking to reduce your carb intake then eggplant tacos are the perfect way to enjoy the wonderful taco flavors.
Or if you’re just looking to change things up a bit and stop eating the same old foods, give these eggplant tacos a try!
Why You’ll Love These Eggplant Tacos
Fun: If you love tacos, here’s a different and fun way to eat them.
Versatile: Anything goes with these tacos. Change up the beans, veggies or cheese and make them your own.
Colorful: These tacos are a feast for the eyes as well as the stomach.
Low carb: Using eggplant instead of taco shells makes these tacos a lower carb alternative.
Satisfying: The perfect combination of flavors and textures.
- Eggplant – You’ll need a large eggplant, sliced.
- Corn: Use one cob or 1/2 cup canned corn.
- Cherry tomatoes: Cherry tomatoes, sliced add a pop of color and flavor.
- Black beans: Canned, drained and rinsed black beans add protein to these tacos.
- Mexican cheese: Shredded Mexican cheese adds some cheesy goodness.
- Olive oil: Extra virgin olive is great but any kind will work.
- Salt and pepper: To taste
- Cilantro: Just a handful for garnish but if cilantro isn’t your thing you can use parsley.
How To Make Eggplant Tacos
- Step 1: Slice the eggplant and brush both sides of the slices with olive oil and then season with salt and pepper. Cook the slices on the grill or on a stove top cast iron grill pan for about 3 minutes and then flip and cook on the other side an additional 3 minutes.
- Step 2: While the eggplant cooks, in a small bowl, combine the corn, tomatoes, beans, cilantro and season with salt and pepper, to taste.
- Step 3: Once the eggplant is cooked, sprinkle the rounds with shredded cheese while the eggplant is still warm so the cheese can melt. Transfer cheesy eggplant to a serving platter.
- Step 4: Top each eggplant round with a spoon full of the tomato bean and corn salsa. Serve.
Tips and Variations
- Change up the beans: Instead of black beans use pinto or other Mexican beans.
- Add your favorite veggies: Pickled onions or roasted peppers would both be good options.
- Modify the cheese: No Mexican cheese? No problem, use cheddar, mozzarella or whatever else you happen to have on hand.
- Try a different tomato: Grape, Roma or beefsteak will also work if diced small.
- Switch the eggplant: Use zucchini rounds instead of eggplant and make mini tacos.
- Slice the eggplant: Make sure all the eggplant slices are the same size so they cook up at the same pace.
Typically taco shells are corn-based and made with maize. In this recipe however, the eggplant stands in for the taco shell.
There are a few things you can use instead of a taco shell like lettuce leaves or pita. In this recipe eggplant rounds are used in place of a taco shell.
No, there is no need to peel the eggplant.
Make Ahead and Storage
If you want to get a head start on these tacos you can mix together the beans, tomatoes and corn and store the mixture in the fridge for a day. The eggplant will taste best if topped with the cheese and salsa mixture just before serving.
These eggplant tacos refrigerate well for up to 3 days, then the eggplant will start to brown. It is not suggested to freeze the eggplant tacos.
Looking for more Mexican-inspired recipes:
- Instant Pot Mexican Beans
- Easy Homemade Mexican Rice
- Instant Pot Mexican Chicken Soup
- Instant Pot Mexican Refried Beans
Low Carb Grilled Eggplant Tacos
- 1 large eggplant sliced
- 1 whole corn sub for 1/2 cup canned corn
- 1/2 cup cherry tomatoes chopped
- 1/2 cup black beans drained, rinsed
- 1 cup shredded Mexican cheese
- 2 tbsp olive oil
- salt and pepper to taste
- handful fresh cilantro
- Slice the eggplant to 1/2 inch thick (or desired thickness). Brush both sides of the eggplant slices with olive oil, season with salt and pepper. Cook on the grill or stove top cast iron grill pan for about 3 minutes each side.
- Meanwhile in a small bowl add the corn, tomato, beans, cilantro and season with salt and pepper, to taste. Toss to combine.
- Top each eggplant round with a handful of shredded cheese. Allow cheese to melt. Transfer cheesy eggplant to a serving platter.
- Top each eggplant round with a spoon full of tomato bean and corn salsa. Serve.
Nutrition information is automatically calculated, so should only be used as an approximation.