Aubergine "Tacos"
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These roasted aubergine tacos offer a sophisticated and low-carb twist on a Mexican-inspired favourite. By using tender, golden aubergine rounds as the shell, this vegetarian dish becomes a wonderful vehicle for rich, melted Brie and aromatic fresh herbs. The natural smokiness of the roasted vegetable pairs beautifully with the creamy cheese, creating a simple yet refined flavour profile that works perfectly as an elegant starter or a light lunch.
Quick to prepare and naturally gluten-free, this recipe is ideal for effortless entertaining or a healthy midweek snack. You can experiment with the herbs depending on the season, using coriander for a more traditional taco feel or fresh basil for a Mediterranean touch. Serve them warm from the oven for the best texture and a truly comforting savoury treat.
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Ingredients for Aubergine "Tacos"
1 aubergine
olive oil
salt
Brie
coriander or basil
How to make Aubergine "Tacos"
Back to contentsSlice the aubergine into 1/2-inch rounds and spread on an oiled baking sheet.
Sprinkle with olive oil and salt and roast at 204°C for 8 minutes on each side, or until golden.
Place a piece of Brie and fresh coriander or basil on each aubergine round and fold like a mini taco.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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