Eggplant Tacos With Pico de Gallo

Recipe by Danielle and Laura Kosann (slightly modified)

For the pico de gallo

• 1 pound plum tomatoes
• ¼ cup finely diced white onion
• 1 large jalapeño pepper, seeded and finely chopped
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• ½ teaspoon kosher salt

For the tacos

• 8 corn tortillas
• 2 pounds eggplant (preferably small), cut lengthwise into ¼-inch slices
• ¼ cup extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin

Directions

1. For the pico de gallo: Hull the tomatoes, then cut them in quarters from top to bottom. Scoop out and discard the seeds. Finely chop the tomatoes and place them in a medium bowl. Add the onion, jalapeño, lime juice and salt; toss to combine. Taste, and add more salt, as needed.
2. For the tacos: Position the oven rack 6 inches from the broiler element; preheat to broil.
3. In a large skillet over medium-high heat, heat each tortilla for about 30 seconds on each side until starting to lightly spot and puff. Wrap in aluminum foil to keep warm until ready to serve.
4. Arrange the eggplant slices in a single layer on two rimmed baking sheets. Mix the oil, salt, pepper, coriander and cumin, and then brush on each side of the eggplant. Transfer one baking sheet to the oven; broil the eggplant until deeply browned, 3-4 minutes, then flip the slices and broil until browned on the second sides. Repeat with second batch.
5. Transfer the eggplant slices to a cutting board and cut the slices crosswise into strips.
6. When ready to serve the tacos, divide the eggplant among the tortillas, and place the pico de gallo and lime wedges on the table.