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Mongolian Eggplant Tacos: quick skillet-glossed veggie tacos

Name: Mongolian Eggplant Tacos 198853-4fnhyw
Prep time: 15 min
Cook time: 20 min
Yield: 1 recipe
Ingredients: 2 medium eggplant; 2 tbsp vegetable oil; 1 tbsp sesame oil; 2 cloves garlic; 1 tbsp fresh ginger; 3 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp brown sugar; 1 tsp chili garlic sauce; 8 small corn tortillas; 1/2 cup shredded red cabbage; 2 scallions; 1 tbsp toasted sesame seeds; 1/4 cup fresh cilantro; Lime wedges (to serve)

Prep 15 min Cook 20 min Difficulty 3/5

Sautéed eggplant in a glossy sesame-ginger sauce wrapped in warm corn tortillas, topped with cabbage and cilantro.

Why this recipe works

This recipe makes flavorful, saucy eggplant tacos with a simple skillet glaze. Ideal for vegetarians or anyone wanting a quick, meat-free taco night.

Search intent: How to make Mongolian eggplant tacos

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sesame garlic glaze

glossy eggplant sauce

Recipe guide

This recipe makes flavorful, saucy eggplant tacos with a simple skillet glaze. Ideal for vegetarians or anyone wanting a quick, meat-free taco night.

A flavorful vegetarian taco you can make in one skillet.

One-pan meal with bright, glossy sauce.
Crispy-skin eggplant with a spicy-sweet glaze.
Flexible toppings to suit your pantry.

Sauce glaze and eggplant prep

Slice eggplants into 1/2-inch rounds or batons, salt, rest 10 minutes, pat dry. Whisk oil, sesame oil, garlic, ginger, soy, hoisin, rice vinegar, brown sugar, and chili sauce. Sauté eggplant in oil until browned and tender, then glaze with the sauce for 2–3 minutes until glossy.

Assemble and finish

Warm corn tortillas. Fill each tortilla with saucy eggplant. Top with shredded red cabbage, scallions, cilantro, and toasted sesame seeds. Serve with lime wedges on the side.

Tips and notes

Prep time 15 minutes, cook time 20 minutes. Serves 4. Use any type of eggplant and adjust spice to taste. Leftovers store in the fridge for up to 3 days.

Ingredients

2 medium eggplant

2 tbsp vegetable oil

1 tbsp sesame oil

2 cloves garlic

1 tbsp fresh ginger

3 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp brown sugar

1 tsp chili garlic sauce

8 small corn tortillas

1/2 cup shredded red cabbage

2 scallions

1 tbsp toasted sesame seeds

1/4 cup fresh cilantro

Lime wedges (to serve)

Instructions

Slice eggplants into 1/2-inch rounds or batons and sprinkle with salt, let sit 10 minutes then pat dry

Whisk together vegetable oil, sesame oil, minced garlic, grated ginger, soy sauce, hoisin, rice vinegar, brown sugar, and chili garlic sauce

Heat a large skillet over medium-high heat and add a splash of oil

Add eggplant in a single layer and cook, turning occasionally, until browned and tender, about 8–10 minutes

Pour sauce over eggplant and simmer 2–3 minutes until glossy and slightly reduced

Warm corn tortillas in a dry skillet or wrapped in foil in the oven

Fill each tortilla with a portion of saucy eggplant

Top tacos with shredded red cabbage, sliced scallions, cilantro, and toasted sesame seeds

Serve with lime wedges for squeezing over tacos

FAQs

Why is the eggplant glossy? What makes this glaze glossy? A quick simmer with oyster-free sauce ingredients (soy, hoisin, vinegar, sugar) helps glaze the eggplant.

Can I substitute tortillas? Can I use other tortillas? Yes, you can use flour tortillas or warm pita for a different texture.

How long do leftovers last? How long will leftovers keep? Refrigerate in an airtight container for up to 3 days.