Tonight we're proving beyond doubt that vegetarian tacos can be just as satisfying as meat-filled ones. Standing in for the meat here is silky roasted eggplant and tender potato. Both get doused in a smoky, chipotle-laced sauce, freshened up with cucumber and coriander, and offset with tangy feta. Case rested.
Preheat oven to 200°C fan-forced. Cut eggplant into 3cm cubes. Cut potatoes into 2cm cubes. Place on two separate lined baking trays 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. While vegetables are cooking, continure with step 2.
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 and bring to a simmer. 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 juice of ½ the lime and season to taste with salt and pepper. Cut remaining lime into wedges.
Warm tortillas in a frypan and keep warm in a clean tea towel. 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.