Eggplant Tacos with Pico de Gallo
Makes 8 tacos
This combo of cumin and eggplant tastes especially meaty. It’s a great replacement for steak tacos, if you’re looking for something filling that is meat-free.
For the pico de gallo
1 pound tomatoes (2 large or 4 medium) ¼ cup finely diced white onion
1 large jalapeño, seeded and finely chopped
2 tablespoons fresh lime juice, plus lime wedges for serving
For the tacos
2 pounds eggplant, cut lengthwise into ¼-inch-thick slices
¼ cup extra-virgin olive oil
Kosher salt and freshly ground pepper 2 teaspoons ground coriander
1 teaspoon ground cumin
8 corn tortillas
- MAKE THE PICO DE GALLO: Quarter the tomatoes lengthwise and remove the core. Use your fingers to scoop out the seeds and discard. Finely chop the tomato flesh and transfer to a medium bowl. Add the onion, jalapeño, and lime juice and toss. Season with salt.
- PREPARE THE TACOS: Preheat a grill or grill pan to medium-high heat.
- Arrange the eggplant slices on a baking sheet or platter. Brush one side with half of the olive oil and season with salt and pepper. Sprinkle with half of the coriander and cumin and rub them into the slices. Flip the eggplant and repeat the brushing and seasoning.
- Grill the eggplant, flipping once, until browned on the outside and tender inside, about 4 minutes per side. Transfer the eggplant to a cutting board and when it’s cool enough to handle, slice each piece crosswise into strips.
- Grill the tortillas until warmed through and pliable, turning, 30 seconds to 1 minute. Wrap in foil or a clean towel to keep warm.
- Pass the eggplant, pico de gallo, lime wedges, and tortillas at the table.
*Photographed by Aubrie Pick