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.

If you’re a taco lover you may like these recipes: Ground Beef Taco Dip, Low Carb Fish Tacos With Fresh Garden Salsa or these Spicy Shrimp Tacos.

Grilled eggplant tacos, eggplant, cherry tomatoes, black beans, corn, cheese and cilantro.

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.

Ingredients for eggplant tacos; eggplants, corn, olive oil, black beans, cheese, cherry tomatoes, cilantro, salt and pepper on a wooden cutting board with a white and black tea towel.

Ingredient Notes

  • 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.
Sliced eggplant with olive oil, salt and pepper, whole eggplant, ramekin with salt and pepper, cilantro, olive oil in a white ramekin,  pastry brush, cilantro on a wooden cutting board with a white tea towel.

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.
Eggplant slices with shredded cheese on a red grill pan, cilantro, ramekin with salt and pepper

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.
Cooked eggplant tacos; eggplant slices with corn, black beans, cheese, tomatoes and cilantro.


What are taco shells made of?

Typically taco shells are corn-based and made with maize. In this recipe however, the eggplant stands in for the taco shell.

What can I use instead of taco shells?

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.

Do I have to peel the eggplant?

No, there is no need to peel the eggplant.

Grilled eggplant tacos; eggplant slices with corn, black beans, cheese, cilantro and tomatoes on parchment paper on a wooden cutting board.

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:

eggplant tacos
3 from 1 vote

Low Carb Grilled Eggplant Tacos

by Silvia Dunnirvine
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 2 servings


  • 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.


Calories: 403kcal | Carbohydrates: 27g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 35mg | Sodium: 444mg | Potassium: 812mg | Fiber: 11g | Sugar: 9g | Vitamin A: 567IU | Vitamin C: 14mg | Calcium: 680mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Eggplant Tacos
Course: Lunch, Side Dish
Cuisine: American, Mexican
Like this? Leave a comment below!

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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Recipe Rating


  1. Eggplant was soft. Topping was tasty. If I make this again I’ll use Panko and fry the eggplant to make it crispy.

    1. Thank you for your feedback Kathy. I have this recipe on my redo list and your feedback is helpful!