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eggplant tacos
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3 from 1 vote

Grilled Eggplant Tacos

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.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Lunch, Side Dish
Cuisine: American, Mexican
Keyword: Eggplant Tacos, Mexican eggplant recipes, vegetarian tacos
Servings: 2 servings
Author: Silvia Dunnirvine


  • 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