Step 1

Peel the eggplant, cut it in half and soak it in water with salt for half an hour, then drain it and chop it.

Step 2

Finely chop the onion, garlic, bay leaves, and fresh Mexican oregano.

Step 3

Heat a little bit of oil in a large pot over high heat, add the onion and let it cook until get transparent, add the eggplants, stir and cook for another 5 minutes.

Step 4

Add the garlic, bay leaves, Mexican oregano, pepper and salt to taste. Cook for a few minutes until the water evaporates almost completely and the eggplant becomes soft.

Step 5

Reheat corn tortillas and serve in tacos with lime, tomatillo salsa, onion, and coriander chopped.

Step 6

¡Buen Provecho!