Chipotle Eggplant and Potato Tacos with Feta

Preheat oven to 200°C fan-forced. Chop eggplant into 4cm dice. Chop potatoes into 3cm dice. Place on two separate lined baking trays and drizzle each tray 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.

Meanwhile, finely slice onion and crush garlic. Heat vegetable 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. Cook, stirring, for 1 minute or until fragrant.

Add tomato paste and cook, stirring, for 2 minutes or until slightly darkened in colour. Add chipotle chilli in adobo to pan with stock cube and 125ml (½ cup) water. Simmer for 15 minutes or until slightly 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.