Pulled Aubergine Birria Buns

In a large saucepan, heat 2 tbsp olive oil. Add the chopped onion and fry for a few minutes over a medium heat. Once softened slightly, add the crushed garlic cloves and fry gently for around 4-5 minutes with a pinch of salt.

Add all the spices and let them bloom in the oil, until fragrant, stirring to avoid them burning. Then add the tomato puree and chipotle paste and stir to combine, frying and letting them caramelise for another minute.

Add the tomatoes and cover with the vegan beef stock. Simmer for 20 minutes, until everything has softened.

Char the aubergines over an open flame or grill until burnt on the outside and soft in the middle. Plate in a bowl and cover with a plate and let steam for around 10 minutes.

Peel the skin off and pull the flesh apart with forks. Place over a sieve and let strain for about 15 minutes.

Come back to the sauce - remove the onions, garlic and tomatoes and blend until smooth. Pour the mixture back into the sauce and mix together. Set to one side.

Place the aubergine strips in a hot frying pan and fry to get rid of some of the moisture. Once slightly drier, add a ladle of the consommé and a handful of cheese, and stir.

Melt a circle of cheese in a clean pan and place the top bun on top until the cheese cooks and creates a crust. Assemble the buns with mayo or vegan sour cream on the bottom, the pulled aubergine, coriander, onion, cheese and jalapenos or green chillis. Squeeze over lime, top with the top bun and serve with a big bowl of the hot consommé for dunking. Enjoy!