Chipotle mushroom aubergine tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 240°C/220°C fan/gas mark 7. Trim and chop the aubergine into 2cm pieces. Place the aubergine onto a baking tray and drizzle with oil. If you'd like to, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the top shelf until the aubergine is soft and golden, 15-20 mins. Turn halfway through cooking.

Step 2

Meanwhile, halve the chilli lengthways, deseed, then finely chop. Roughly chop the coriander (stalks and all). Trim and thinly slice the spring onion. Juice half of the lime and cut the remaining half into wedges. In a small bowl, combine the chilli, coriander, spring onion, lime juice and olive oil for the salsa (see ingredients for amount). If you’d like to, season with salt and pepper. Set aside your green salsa.

Step 3

Thinly slice the mushrooms. Trim the baby gem, then halve lengthways and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the avocado and remove the stone. Make guacamole with the spices, 1 garlic, a tbsp of creme fraiche, salt and pepper. Drizzle some lime juice in the remaining cream.

Step 4

Heat a large frying pan on medium-high heat with a drizzle of oil. Add the mushrooms to the pan and cook, stirring, until golden, 6-8 mins. Add the garlic, chipotle paste, tomato puree and water (see ingredients for amounts). Stir to combine and, if you’d like to, season with salt and pepper.

Step 5

Grate the cheddar and place on the tacos tortilla. Heat the tacos on the middle shelf of the oven (no need for a tray) for 2-3 mins. When the aubergine has finished cooking, remove from the oven and add to the chipotle mushrooms. Mix well to combine, then lower the heat and simmer, 1-2 mins.

Step 6

Lay the tacos, 3 per person, on your plates and everything on top. Garnish with a wedge of lime.