Aubergine Cottage Cheese Tacos: A Light, Flavour-Packed Vegetarian Delight
Discover a fresh and vibrant way to enjoy tacos with this Aubergine Cottage Cheese Tacos recipe. Perfect as a vegetarian starter, snack, or light meal, these tacos showcase tender, golden baked aubergine slices that serve as the taco shells. The creamy cottage cheese filling, enriched with toasted pistachios, fresh coriander, and a zing of lemon zest, creates a delicious balance of textures and flavours. Finished with a crunchy nut garnish, these tacos are as visually appealing as they are tasty. Whether you’re entertaining guests or treating yourself to something wholesome, this recipe is sure to impress. Scroll down or tap ‘Jump to Recipe’ to start making these satisfying, healthy tacos today!
Simple Ingredients, Bursting with Fresh Flavours
This recipe celebrates simple, wholesome ingredients that come together to create a taco experience unlike any other. Here’s what makes these aubergine tacos so special:
- Aubergine: Sliced thin and baked until tender and golden, aubergine acts as a gluten-free and low-carb alternative to traditional taco shells. Its mild flavour and soft texture perfectly complement the filling.
- Cottage Cheese: The creamy base of the filling, cottage cheese adds protein and a smooth richness without overpowering the other ingredients.
- Toasted Pistachios: Adding a nutty crunch and subtle earthiness, pistachios lift the filling with their unique flavour and texture.
- Fresh Coriander: Bright and fragrant, coriander adds a burst of herbal freshness that balances the richness of the cheese and nuts.
- Lemon Zest: A hint of citrus zest brings a lively, refreshing note that elevates the entire dish.
- Paprika and Cornflour: Seasoning the aubergine slices with paprika adds warmth and a subtle smoky undertone, while the cornflour helps create a light crispness on the outside when baked.
- Olive Oil: Used both in baking and the filling, olive oil adds healthy fats and a smooth mouthfeel.
How to Make Aubergine Cottage Cheese Tacos
(Scroll down for the printable recipe card with exact measurements.)
Preheat the oven and line a baking tray with parchment paper. Slice the aubergine into even 0.5cm-thick rounds to ensure they cook evenly.
Toss the slices with salt, cornflour, paprika, and olive oil until well coated.
Arrange them in a single layer on the prepared tray, making sure they don’t overlap, then bake, flipping halfway through, until golden and tender with a lightly crisp exterior that holds its shape when folded.
While the aubergine is in the oven, prepare the filling by combining the cottage cheese, garlic, toasted pistachios, coriander, lemon zest, olive oil, salt, and pepper in a food processor. Blend until smooth and creamy.
Once the aubergine slices are baked, let them cool completely. This step is important to prevent the filling from becoming runny and to help the tacos hold their shape. When cool, spoon a generous amount of filling onto each slice, gently fold it into a taco shape, and dip the exposed filling edge into chopped toasted pistachios for a delicious crunch.
Arrange on a serving platter and enjoy straight away.
(Scroll down for the printable recipe card with exact measurements.)
Why These Tacos Are Perfect for Your Next Meal
These aubergine cottage cheese tacos aren’t just tasty—they’re a nutritious, versatile option for many eating occasions. They fit beautifully into vegetarian and gluten-free diets and provide a satisfying source of protein and healthy fats. The recipe is quick enough for a weeknight treat but elegant enough to serve at a casual dinner party or light lunch gathering.
Because the components are straightforward and fresh, these tacos are highly adaptable. You can swap the cottage cheese for ricotta or a dairy-free alternative to suit dietary needs. Add a pinch of chilli flakes or smoked paprika into the filling for an extra kick. Plus, the nuts can be swapped with almonds or walnuts if preferred.
Their balanced flavours and textures also make them a great option for meal prep—you can bake the aubergine slices in advance and prepare the filling ahead of time, then assemble just before serving to keep the tacos crisp and fresh.
Nutritional Benefits and Dietary Highlights
- Vegetarian and Gluten-Free: Naturally free from meat and gluten, making these tacos suitable for a variety of diets.
- High Protein: Cottage cheese provides a good amount of protein to keep you feeling full and satisfied.
- Low Carb: Using aubergine instead of traditional taco shells significantly reduces carbohydrates, ideal for those watching their carb intake.
- Rich in Healthy Fats: Olive oil and pistachios offer heart-healthy unsaturated fats.
- Fiber-Rich: Aubergine and nuts contribute fibre, supporting digestion and overall gut health.
- Vitamins and Antioxidants: Coriander and lemon zest add freshness and nutrients like vitamin C and antioxidants to boost immunity.
Instagram Tutorial & More
Watch our step-by-step video tutorial on Instagram to see how to make these flavourful aubergine tacos from start to finish. For more inspiration, try our other delicious recipes:
- High-Protein Courgette Squares(Gluten-Free, Low-Carb)
- Courgette and Yellow Squash Rolls
- Potato Tarts with Smashed Avo and Chicken Salad
- Easy Ground Beef Tacos
- Potato Tarts with Beetroot Feta & Avocado Salsa
- Courgette Salmon Roll
- Air-Fried Beef Tacos with Green Sauce
Happy cooking,
Izabella
Description
These Aubergine Cottage Cheese Tacos make a deliciously light and satisfying vegetarian starter or snack. Thin slices of aubergine are seasoned, coated, and baked until tender and golden, creating a perfect gluten-free alternative to traditional taco shells. The filling is a creamy blend of cottage cheese, garlic, toasted pistachios, fresh coriander, and zesty lemon, delivering a delightful mix of textures and vibrant flavours. Topped with extra chopped pistachios for crunch, these tacos are simple to prepare yet impressive on the plate—ideal for entertaining or a healthy everyday treat.
Ingredients
For the aubergine shells:
For the filling:
To garnish:
Instructions
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Preheat the oven to 200°C /400°F, fan setting on, and line a baking tray with parchment paper. Slice the aubergine into 0.5cm-thick rounds and place them in a bowl. Add the salt, cornflour, paprika and olive oil, then toss until evenly coated. Arrange the slices in a single layer on the prepared tray and bake for about 30 minutes, flipping them halfway through, until golden and tender.
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While the aubergine bakes, prepare the filling by combining the cottage cheese, garlic, pistachios, coriander, lemon zest, olive oil, salt and pepper in a food processor. Blend until smooth and creamy.
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Once the aubergine slices are cooked, allow them to cool, then spoon some of the cottage cheese filling onto each slice and gently fold it into a taco shape. Dip the exposed filling side into the chopped pistachios for a crunchy garnish, then arrange the tacos on a serving platter.
Nutrition Facts
Servings: 4 ServingCalories:189.6kcalTotal Fat:12.01gSaturated Fat: 2gTrans Fat: 0gCholesterol:6.37mgSodium:123.91mgPotassium:520.23mgTotal Carbohydrate:17.45gDietary Fiber: 7.75gSugars: 6.81gProtein:7.67gVitamin A: 31.09IUVitamin C: 15.76mgCalcium: 96.58mgIron: 1.84mgVitamin D: 0.03IUVitamin E: 1.75IUVitamin K: 9.33mcgThiamin: 0.15mgRiboflavin: 0.16mgNiacin: 1.36mgVitamin B6: 0.26mgFolate: 40.32mcgVitamin B12: 0.16mcgPhosphorus: 148.9mgMagnesium: 50.1mgZinc: 0.8mg
Note
- Allow the aubergine slices to cool completely before adding the filling to prevent it from becoming runny.
- For extra flavour, try adding a pinch of chilli flakes or smoked paprika to the filling.
- These tacos are best enjoyed fresh but can be stored in the fridge for up to 24 hours.
- To toast pistachios, dry-fry them in a pan over medium heat for 2–3 minutes until fragrant, stirring frequently.
- For a vegan version, use a plant-based cottage cheese alternative.
