Chipotle Eggplant and Potato Tacos with Feta

Preheat oven to 200°C fan-forced. Cut eggplant into 3cm dice. Cut potatoes into 2cm dice. Place on a lined baking tray and drizzle with 20ml (1 tablespoon) olive oil, season with salt and mix to coat. Bake for 25 minutes or until eggplant is caramelised and soft and potatoes are crispy and slightly golden.

Thinly slice onion and crush garlic. Heat remaining oil in a frypan over medium heat. Add onion and garlic and cook, stirring, for 7 minutes or until soft and slightly caramelised.

Thoroughly rinse coriander, pick leaves from their stems and set aside. Finely chop root and stems and add to pan with cumin and coriander blend. Cook, stirring, for 1 minute or until fragrant.

Add tomato paste and cook, stirring, for 1 minute or until caramelised. Add chipotle chilli in adobo, stock cube and 185ml (3⁄4 cup) water. Bring to a simmer, then reduce heat to low, and cook for 4–5 minutes or until reduced and thickened.

Once eggplant and potato are cooked, add to frypan and mix to coat in chipotle sauce. Squeeze over the juice of ½ lime and season to taste with salt and pepper.

Warm tortillas in a frypan and keep warm in a clean tea towel. Cut remaining lime into wedges. Finely chop cucumber and roughly crumble feta. Fill tortillas with eggplant and potato mixture, top with cucumber, feta and coriander leaves. Serve with lime wedges.