Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Teriyaki-Glazed Bologna and Eggplant Tacos with Miso Aioli

Looking for hosting inspiration? These fusion tacos are the perfect addition to your next get together. Our bologna (made with premium cuts of meat) has a teriyaki glaze to add an incredible umami flavor. A grill (or grill pan!) helps to add loads of authentic teppanyaki flavour to this easy taco dish. We recommend making more than you think: guests are guaranteed to come back for seconds.




10 Mins

Cook Time

20 Mins



3 Japanese eggplants, sliced lengthwise into ½-inch thick slices

4 tsp vegetable oil

¼ tsp salt

8 slices Schneiders Thick Cut Bologna

1/3 cup teriyaki glaze

8 small soft corn tortillas, warmed

1 cup each thinly sliced red and green cabbage

1 green onion, sliced

1 tsp toasted sesame seeds

Miso Aioli:

¼ cup mayonnaise

2 tsp white or yellow miso paste

2 tsp sesame oil

1 small clove garlic, grated or pressed 2 tsp rice vinegar


In bowl, toss eggplant with oil and salt.

Heat grill or grill pan over medium heat. Grill eggplant slices and bologna until browned and tender, 5 to 10 minutes, brushing everything with teriyaki glaze in the last 2 minutes of cooking. Transfer eggplant and bologna to cutting board. Cut into bite-size pieces.

Miso Aioli: Meanwhile, whisk together mayonnaise, miso, sesame oil, garlic and vinegar until smooth. Fill corn tortillas with eggplant mixture. Top with cabbage; drizzle with aioli and sprinkle with onions and sesame seeds.

Tips (not mandatory): If you like your tacos spicy, add some thinly sliced chilies with the onions and sesame.

Time crunched? Just use coleslaw mix instead of slicing up your own cabbage.

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