Teriyaki Eggplant & Slaw Tacos

While the fries are baking, cut the eggplant into 1cm chunks. When the fries have 15 minutes cook time remaining, place the eggplant on a second oven tray lined with baking paper. Drizzle generously with olive oil and toss to coat. Roast until tender, 10-15 minutes. TIP: Adding enough oil ensures the eggplant will soften in time.

While the eggplant is roasting, thinly slice the red onion. In a small bowl, combine the vinegar, water (for the pickle) and a good pinch of sugar and salt. Scrunch 1/2 the onion in your hands, then add to the pickling liquid. Stir to coat and set aside until serving. Thinly slice the cucumber into batons. Finely chop the garlic.

When the eggplant is done, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Cook the remaining onion until softened, 2-3 minutes. Reduce the heat to medium, then add the roasted eggplant, garlic, teriyaki sauce, brown sugar, pickling liquid (1 tsp for 2 people/ 2 tsp for 4 people), water (for the sauce) and soy sauce. Cook until the eggplant is soft and sticky, 2-3 minutes.

In a medium bowl, combine the slaw mix and a splash of pickling liquid. Season to taste and set aside. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.