Eggplant Taco | TASTE

Name: Eggplant Taco | TASTE
Ingredients: 2 lb baby or Japanese eggplants, about 3 inches long, stemmed and halved lengthwise; ¼ c extra-virgin olive oil; 1 tsp freshly ground black pepper; 8-9 thyme sprigs; 6 garlic cloves, peeled and rough chopped; 1 c hazelnuts; 3 tbsp unsalted butter; 8 oz halloumi cheese, cut into 4-by-1/2-inch pieces; 8 corn tortillas, warmed; 1 c freshly flat-leaf parsley leaves torn from stems; 1 lemon, halved; 4 Roma tomatoes; ½ red onions; 1 jalapeno chile, stemmed; 1 serrano chile, stemmed; 6 garlic cloves, peeled; ¼ c white vinegar; kosher salt

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The best of Greek cuisine in a taco.

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Ingredients

2 lb baby or Japanese eggplants, about 3 inches long, stemmed and halved lengthwise
¼ c extra-virgin olive oil
1 tsp freshly ground black pepper
8-9 thyme sprigs
6 garlic cloves, peeled and rough chopped
1 c hazelnuts
3 tbsp unsalted butter
8 oz halloumi cheese, cut into 4-by-1/2-inch pieces
8 corn tortillas, warmed
1 c freshly flat-leaf parsley leaves torn from stems
1 lemon, halved
4 Roma tomatoes
½ red onions
1 jalapeno chile, stemmed
1 serrano chile, stemmed
6 garlic cloves, peeled
¼ c white vinegar
kosher salt