Eggplant is the star in these simple, spicy veggie fajita tacos. It’s thinly sliced, pressed, then marinated and cooked to a chewier, meatier texture.

Eggplant Fajita Tacos [Vegan]



Eggplant Prep:
  • One medium-sized eggplant
  • Juice of one and one-half lime
  • Teaspoon salt
Eggplant Marinade:
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 1/2 cup chopped peppers
  • 1/2 cup chopped onions
  • 1 tablespoon oil
  • 2 tablespoons minced cilantro
  • Tortillas, salsas, garnishes for assembling


  1. Cut the top and bottom ends off the eggplant, then peel with a vegetable peeler. Slice the eggplant thinly with a mandolin slicer.
  2. Arrange the eggplant slices in a colander, sprinkling each layer with a pinch of salt and a little bit of fresh lime juice. Continue to layer, adding salt and lime juice after each layer. Let the eggplant sit like this for 15 minutes.
  3. Rinse the eggplant thoroughly, then spread it out on a clean towel and squeeze all the moisture out. Don't be afraid to use some force!
  4. Combine all marinade ingredients in a bowl and whisk. Place the eggplant in the marinade, cover, and marinate for 30 minutes, up to an hour.
  5. Heat one tablespoon of oil in a large skillet over medium-high heat and add the eggplant with the marinade, and the onions and peppers all at once.
  6. Cook, stirring continuously – you want all the liquid marinade to absorb, then the vegetables should soften, and the eggplant should reduce in volume by about half. This will take about 15-20 minutes. Stir often, and scrape any brown bits as they form.
  7. Serve the fajitas in warm tortillas with your favorite toppings.

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