The best parts of a robust vegetable bake and tacos, this cheese-topped, one-tray dinner is perfect for warming up your weeknight. Place in the centre of the table and let everyone self-serve the richly flavoured filling and spiced crème fraîche.
Preheat oven to 200°C fan-forced. Cut eggplant into 3cm pieces. Remove core from capsicum and thinly slice into long strips. Crush garlic. Rinse and separate lettuce leaves. Pick coriander leaves from their stems and finely chop stems.
Place eggplant, capsicum and coriander stems on a baking tray, drizzle with oil and sprinkle with Subtly Smoky Chipotle and ½ teaspoon sea salt. Mix well to combine and roast for 20 minutes or until eggplant is golden brown and almost tender.
Add garlic and tomatoes to tray, mix well and bake for a further 10–15 minutes or until tomatoes have reduced slightly.
Carefully remove tray from oven and evenly sprinkle mozzarella over eggplant mixture. Bake for a further 5 minutes or until cheese is golden brown.
Warm tortillas according to packet instructions. Keep tortillas warm in a clean tea towel.
Roughly chop jalapeño chilli and mix with crème fraîche. Cut lime into wedges. Divide lettuce and eggplant mixture between tortillas and top with jalapeño creme fraiche and remaining coriander. Serve with lime wedges.