Korean Eggplant and Mushroom Tacos with Kimchi Cream

Globe eggplant, small

Portobello mushroom caps

Honey

Lower-sodium soy sauce or tamari

Mayonnaise

Gochujang

Sea salt and freshly ground black pepper

Rice wine vinegar

Vegetable oil

Corn or flour tortillas, toasted

Whole-milk greek yogurt, plain

Kimchi, refrigerated