Eggplant Tacos

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Recipe and photo by Emma Frisch

Eggplant Tacos
  • Prep Time: 25 minutes
  • Cook time: 15 minutes
  • Yield: 4-6 tacos
  • Allergens: dairy


  • Eggplant – 1 small
  • Sea salt – 1 teaspoon
  • Coconut oil – 1 tablespoon coconut oil, or substitute with olive oil
  • Yellow onion – 1 yellow onion, sliced
  • Summer squash – 2 small summer squash, more commonly known as zucchini, sliced into half moons
  • Water – 1/3 cup
  • Barbeque sauce – 1/3 cup barbecue sauce
  • Whole coconut milk – 1/3 cup whole coconut milk from a can, don’t skimp with light!
  • Yogurt – Scoop of plain yogurt
  • Tortillas – 4-6 corn tortillas
  • Cilantro leaves – Fresh cilantro leaves for garnish


  1. Slice the eggplant into half moons and put the slices in a colander. Coat with 1 teaspoon of sea salt and place the colander in the sink for 10-15 minutes to the let the eggplant drain its bitter juices. Rinse with water and set aside.
  2. Heat the coconut oil in a medium saucepan over medium-high heat.
  3. Add the onions and saute until they become translucent.
  4. Add the eggplant and zucchini and saute, stirring occasionally, for 2 minutes.
  5. Add the water, barbecue sauce and coconut milk. Stir well and reduce the heat to low. Cover and simmer for 10 – 15 minutes, or until the eggplant look like they are on the verge of becoming mushy (on the verge, not mushy!). Remove from heat.
  6. Warm the tortillas.
  7. Layer the yogurt on a tortilla and a generous scoop of vegetables on top.
  8. Garnish with cilantro and get messy!

For more recipes by Emma Frisch, visit her food blog at

This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!

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