Roasted Eggplant Tacos

Ingredients

• Panela
• Queso Fresco
• 8 roma tomatoes
• 1 serrano pepper, de-stemmed
• 1 jalapeño, de-stemmed
• ½ red onion, cut in half
• 6 garlic cloves, peeled
• ¼ cup white vinegar
• salt to taste
• 2 lbs. baby or Japanese eggplants, about 3 inches long
• ¼ cup olive oil
• salt and crushed black pepper to taste
• 8-9 fresh thyme sprigs
• 6 garlic cloves, peeled and roughly chopped
• 3 tablespoons butter, divided
• ½ pound Cacique Panela, cut into 4- or 5-inch by ½ inch pieces, or 8 pieces
• 1 cup hazelnuts
• 1 cup Cacique Queso Fresco
• 8 corn tortillas
• 1 cup Italian parsley leaves, torn
• Juice of a lemon