Roasted Eggplant Tacos with Tomato and Burrata

These roasted eggplant tacos with tomato jam and creamy burrata are simple, flavorful, and perfect for a quick vegetarian dinner. Finished with cilantro, lime, and sesame seeds, this easy eggplant taco recipe brings smoky, sweet, and fresh flavors together in every bite.

One February date night, C and I were talking about what we wanted to grow in the garden once summer arrived. During that dinner, we ordered several dishes, including one vegetarian eggplant dish that quietly stole the entire meal. It was rich, smoky, tender, and completely memorable. By the time we finished eating, we had already decided that eggplant needed a spot in our summer garden.

This summer has not been the most productive garden season overall, but the eggplants truly came through. They became one of the most reliable vegetables we grew, and they quickly turned into the ingredient I kept reaching for at dinner. As it turns out, Syd loves eggplant too, so while we enjoy these roasted eggplant tacos, she is just as happy with a bowl of roasted eggplant on its own.

We have officially called it the summer of eggplant, and honestly, I am more than happy about it. Eggplant is hearty enough to stand in for meat, absorbs flavor beautifully, and becomes wonderfully tender when roasted at a high temperature. In this recipe, it is tossed with olive oil, soy sauce, maple syrup, and smoked paprika before baking until the edges are lightly charred. Paired with roasted tomato jam and creamy burrata, it makes a vegetarian taco that feels special without being complicated.

What You Need to Make Eggplant Tacos

Eggplant – Eggplant is the main ingredient in this vegetarian taco recipe. Use one large eggplant, roughly 2 pounds, and cut it into cubes so it roasts evenly.

Olive oil – Olive oil helps the eggplant roast properly and keeps the tomatoes soft and juicy as they bake.

Soy sauce – Low sodium soy sauce adds savory depth to the roasted eggplant. If you need the recipe to be gluten-free, use tamari instead.

Maple syrup – A small amount of maple syrup adds gentle sweetness and helps balance the smoky and salty flavors.

Smoked paprika – Smoked paprika gives the eggplant a deeper, slightly smoky flavor that works beautifully in tacos.

Tomatoes – Roasted tomatoes are mashed into a simple tomato jam for topping. Early girl or roma tomatoes work well here.

Corn tortillas – Corn tortillas are ideal for these eggplant tacos and keep the recipe naturally gluten-free when paired with tamari.

Burrata – Burrata adds a creamy, rich finish. If you do not have burrata, mozzarella is a good substitute.

How to Make Eggplant Tacos

STEP 1: Add the cubed eggplant to a large bowl. Drizzle with olive oil, soy sauce, maple syrup, and smoked paprika. Stir well until every piece of eggplant is evenly coated. Let it sit for 10 minutes so the eggplant can absorb the marinade.

STEP 2: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Place the halved tomatoes on one end of the baking sheet, drizzle them with olive oil, and season with salt and pepper. Spread the marinated eggplant over the remaining space on the baking sheet. Bake for 20 to 25 minutes, or until the eggplant is tender and slightly charred around the edges.

STEP 3: Remove the eggplant from the baking sheet and set it aside. Transfer the roasted tomatoes to a bowl and mash them with the back of a fork until they form a chunky jam. Strain off any excess liquid so the tacos do not become soggy.

STEP 4: Arrange the corn tortillas on baking sheets. You will likely need two baking sheets so the tortillas have enough space. Bake the tortillas for 2 minutes to warm them slightly. Top each tortilla with roasted eggplant, tomato jam, and a thin slice of burrata. Return the tacos to the oven for another 2 minutes, or until the cheese is warm. Serve immediately while the tortillas are warm and the burrata is soft.

Toppings for Eggplant Tacos

These roasted eggplant tacos do not need much to taste delicious. I like to keep the toppings fresh and simple with chopped cilantro, a squeeze of lime juice, and a sprinkle of sesame seeds. The toppings add brightness, texture, and just enough contrast to the creamy burrata and smoky roasted eggplant.

• Sesame seeds – They may sound unexpected on tacos, but they add a subtle nutty crunch that works really well with the soy-marinated eggplant.
• Salsa verde – Green salsa adds tangy freshness and pairs well with the roasted vegetables.
• Pico de gallo – A spoonful of pico brings extra tomato flavor, onion, and brightness.
• Green onions and radish – Use these if you want more crunch and a sharper fresh bite.

Can You Make These Eggplant Tacos Vegan?

Yes, these eggplant tacos can easily be made vegan. Simply leave off the burrata or replace it with your favorite vegan cheese. The roasted eggplant, tomato jam, corn tortillas, herbs, lime, and sesame seeds are already plant-based. If making the tacos gluten-free and vegan, be sure to use tamari instead of soy sauce and choose toppings that fit your needs.

Need More Inspo? Try Out These Taco Recipes:

• Mushroom Teriyaki Tacos with Pineapple Salsa
• Grilled Shrimp Tacos
• Firecracker Shrimp Tacos with Pineapple Salsa
• 15-Minute Chicken Tacos