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Ingredients
  • Eggplant Filling:
  • 1 medium eggplant
  • 2 Tbsp olive oil 30 mL
  • 1 Tbsp Gochujang Paste 15 g
  • Kimchi Mayo Coleslaw:
  • 3 cups shredded coleslaw about ½ of a 14-oz bag
  • ¼ cup Kimchi Mayo 60 g
  • ¼ cup plain Greek yogurt use dairy-free for vegan option, 60 g
  • 2 Tbsp lime juice 30 mL
  • The Rest:
  • 4 to 6 small flour tortillas
  • Toppings: cilantro, sliced avocado, kimchi, fresh lime juice
Steps
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