Smoky Pulled Aubergine Tacos With Avo Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then slice your aubergine[s] in half lengthways, keeping the green stalks on

Score the flesh in a criss-cross pattern, then add the aubergine halves to a baking tray (or two!) with a drizzle of olive oil and and a pinch of salt

Put the tray[s] in the oven for 20-25 min or until the flesh has softened

Combine your shredded red cabbage, cider vinegar, a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar in a bowl and mix well, then set aside to pickle – this is your quick-pickled red cabbage

Once the aubergine has been cooking for 15 min, peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once the pan is hot, add most of the sliced onion (save the rest for garnish!) with a pinch of salt and cook for 4-5 min or until starting to caramelise

Chop your coriander finely, including the stalks

Add the smashed avocado, chopped coriander and juice of half your lime[s] (you'll use the rest later!) to a bowl with a pinch of salt and gently mix – this is your avo salsa

Once the aubergine is tender, scoop the softened flesh out of the skins with a spoon – this is your pulled aubergine

Tip: Carefully hold the stalks (they will be hot!) to scrape the flesh out easily

Discard the skins

Once the onion has started to caramelise, add the chopped garlic and ground smoked paprika and cook for 2 min or until fragrant

Once fragrant, add the pulled aubergine, agave, soy sauce, BBQ sauce and a generous grind of black pepper to the pan then cook for 2-3 min until everything's combined – this your smoky pulled aubergine

Meanwhile, add your tortillas to a baking tray and put the tray in the oven for 2-3 min or until warmed through

Drain the quick-pickled red cabbage, discard the liquid

Slice the remaining lime into wedges