Preheat the oven to 220C/ 200c fan/gas mark 7. Cut the aubergines in half lengthways, keeping the green stalks on. Use a knife to score the flesh in a criss-cross pattern, then lay the aubergine halves skin-side-down to a baking tray. Drizzle with olive oil and season with salt. Roast for 20-25 minutes, or until the flesh has softened.

Cut the cucumber into small cubes and place in a mixing bowl. Finely chop the jalapeños and add to the cucumber along with the lime juice. Give it a good stir and set aside.

Once the aubergine is cool enough to handle, carefully hold the stalks and scoop the softened flesh out of the skins with a fork. Compost the skins.

Heat a frying pan with 2 tablespoons of olive oil over a medium heat. Once the pan is hot, add the onion with a pinch of salt and cook for 4-5 minutes, or until starting to caramelise. Add the garlic powder, smoked paprika, maple syrup and tomato puree. Mix well, then add the pulled aubergine to the pan, and cook for 2-3 minutes until warm through and everything’s combined.

Add the tortillas to a baking tray and put in the oven for 1-2 minutes, or until warmed through. Slice the remaining lime into wedges.

Spread sour cream onto the tortillas, divide the smoky pulled aubergine evenly between them, top with the cucumber salsa and fresh coriander leaves. Garnish with lime wedges and enjoy!