fusion

Gochujang Miso Eggplant Tacos with Lime Crema

Name: Gochujang Miso Eggplant Tacos with Lime Crema
Yield: 1 serving
Cuisine: fusion
Ingredients: 337 g eggplant, cut into wedges; 13 g olive oil; 18 g miso paste; 23 g gochujang; 13 g rice vinegar; 117 g corn tortillas; 91 g red cabbage, thinly sliced; 104 g plain Greek yogurt (2%); 23 g lime juice; 13 g cilantro, chopped

This roasted dish pairs eggplant, cut into wedges with miso paste, gochujang and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

100 g Carbohydrates

21 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

337g eggplant, cut into wedges 84 kcal
13g olive oil 115 kcal
18g miso paste 36 kcal
23g gochujang 47 kcal
13g rice vinegar 2 kcal
117g corn tortillas 255 kcal
91g red cabbage, thinly sliced 23 kcal
104g plain Greek yogurt (2%) 76 kcal
23g lime juice 7 kcal
13g cilantro, chopped 5 kcal

Cooking instructions

eggplantolive oilmiso pastegochujangrice vinegar
Heat the oven to 450 F. Toss eggplant wedges with 2 tsp olive oil, miso, gochujang, and rice vinegar. Spread on a sheet pan.
Roast 18 to 22 minutes, flipping once, until caramelized and tender.
corn tortillas
Warm tortillas in a dry skillet or directly over a flame until pliable.
plain Greek yogurt (2%)lime juice
Stir Greek yogurt with lime juice and a pinch of salt to make a quick crema.
eggplantcorn tortillasred cabbagecilantro
Fill tortillas with roasted eggplant. Top with shredded red cabbage and cilantro.
lime juice
Drizzle with lime crema and serve with extra lime wedges if desired.