Get vegged on taco night with this cheesy one-tray bake that shoots and scores for meat-free flavour. A saucy jumble of chipotle-baked eggplant and capsicum is topped with mozzarella and taken to the table to be scooped into tortillas. Serve it up family-style with dollops of jalapeño cream and big squeezes of lime.
Preheat oven to 200°C fan-forced. Cut eggplant into 3cm pieces. Remove core from capsicum and thinly slice into long strips. Peel and 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 cream and remaining coriander. Serve with lime wedges.