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Vegetarian aubergine gorditas

Fruit and vegetables

1 large aubergine, cut into small chunks
5 garlic cloves, unpeeled
3 fresh thyme sprigs
1 large onion, thinly sliced
½ red pepper, seeds removed and thinly sliced
½ lime, juice only
½ bunch fresh coriander, leaves picked, stalks finely chopped
1 large onion, quartered
4 garlic cloves
2 tbsp fresh thyme leaves
2 green chillies, stems removed
½ lime, juice only
1 onion, finely chopped
2 large garlic cloves, crushed
1 red chilli, finely chopped
½ small bunch fresh coriander, leaves picked, stalks finely chopped
½ small bunch fresh flatleaf parsley, finely chopped
½ small bunch fresh coriander, finely chopped
1 large red onion, finely chopped
½ red chilli, seeds removed, finely chopped
½ lime, juice only
1 tomato, finely chopped

Tins, packets and jars

400g tin chopped tomatoes
400g tin mixed beans, drained and rinsed

Cooking ingredients

3 tbsp olive oil, plus extra for frying
30g/1oz demerara sugar
2 tbsp tomato purée
salt and freshly ground black pepper
50g/1¾oz dried chipotle chillies, halved
2 tbsp fresh oregano leaves
½ tsp cumin seeds
dash Tabasco sauce
2 tbsp olive oil
25ml/1fl oz white wine vinegar
25ml/1fl oz balsamic vinegar
2 tbsp tomato purée
½ tbsp soy sauce
90g/3oz demerara sugar
1 tbsp olive oil
250g/9oz masa harina cornflour
1 tsp baking powder
250ml/9fl oz olive oil

Other

200ml/7fl oz boiling water
200–250ml/7–9fl oz hot water
salt

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