Smoked Pulled Aubergine Fajitas with Jalapeno Cucumber Salsa

Something about fajitas just screams fiesta. They’re such a fun food to make and to eat, and we have this vegetarian and vegan adaptable aubergine version for you to try. All you need to do is roast the aubergine, then shred the flesh with a fork and mix it with caramelised onion and spices, warm up the tortillas, stuff everything inside, including sour cream and our express jalapeño cucumber salsa and eat. 


  • No garlic powder? Use two finely chopped garlic cloves instead. 
  • No smoked paprika? Use ready-made fajitas seasoning, or swap other spices like cayenne pepper or cumin powder. 
  • No maple syrup? Swap for agave syrup or honey. 
  • No tomato puree? Use BBQ sauce instead. 
  • No olive oil? Use any vegetable oil.
  • No lime? Try with lemon juice instead. 
  • No coriander? Use parsley. 
  • No sour cream? Use yoghurt, crumbled feta or vegan alternatives. 

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2


For the pulled aubergine:

2 Aubergine

1 Onion (finely sliced)

1 tsp Garlic powder

1 tsp Smoked paprika

1 tbsp Maple syrup

1 tbsp Tomato puree

Olive oil

For the salsa:

½ Cucumber

1 tbsp  Jalapenos (from a jar)

1 Lime (juiced)

For serving:

Fresh coriander

6 Small soft tortillas

6 tbsp Soured cream

1 Lime


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.
  6. 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! 
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How to store

Keep the cucumber salsa and pulled aubergine in an airtight container in the fridge for up to 3 days.