Korean Eggplant Tacos (Vegan Option)

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: Eggplant Filling:

1 medium eggplant

2 Tbsp olive oil 30 mL

1 Tbsp Gochujang Paste 15 g

subheading: 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

subheading: The Rest:

4 to 6 small flour tortillas

Toppings: cilantro, sliced avocado, kimchi, fresh lime juice

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