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Easy (and Delicious!) Recipe for Vegan Eggplant Tacos

February 17, 2013

We all look for inspiration from time-to-time to mix up our regular meals and try something new. Nicole Smith, a recent Integrative Nutrition graduate from More Beets Please, shares a unique recipe for eggplant tacos. The quinoa offers a nutritious source of vegetarian protein, and the spices add a delicious kick of flavor. Not a fan of eggplant? Try mushrooms, lentils, or tofu instead.

These tacos are not only customizable; you can easily make the quinoa and vegetables ahead of time. Reheat the ingredients for a quick and nourishing dinner, or turn the leftovers into a taco salad for lunch the following day!

Eggplant Tacos with Quinoa

Vegan, gluten-free


  • 1 c cooked quinoa
  • 2 c vegetable broth
  • 1 medium eggplant, diced
  • 1 shallot, minced
  • 1 clove garlic, minced
  • Olive oil
  • 1 T chili powder
  • 1 t paprika
  • 1 t cumin
  • 1/2 t salt
  • 1/4 t cayenne pepper
  • 1 pint cherry tomatoes, halved
  • Juice from 1/2 lime
  • Cilantro
  • 1 avocado, diced
  • Corn tortillas


  1. Add 1 cup quinoa to 2 cups of vegetable broth, bring to a boil, then reduce heat.
  2. Let simmer, covered, for 15 minutes.
  3. Saute eggplant, shallot, and garlic in olive oil over medium heat until tender (5-7 minutes.)
  4. While that is cooking, mix spices together to create your own taco seasoning.
  5. Add to the eggplant and mix well. Cook for another 2-3 minutes.
  6. In a small bowl, combine the halved cherry tomatoes, lime juice, and cilantro.
  7. When the eggplant is finished, begin to assemble your tacos. In each shell, add quinoa, eggplant, tomato salsa, and top with avocado. 

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