Put the aubergine directly under a hot grill. Cook, turning regularly, for 10 mins until totally blackened and collapsing. Set aside to cool slightly.

Heat the oil in a non-stick frying pan over a high heat. Add the cherry tomatoes and cook for 5-6 minutes until the toms are blistered, soft and slightly charred. Lower the heat, add the garlic and fry off for 1-2 minutes until fragrant, then stir through the tomato puree and the paprika, trying not to break up the tomatoes too much in the process.

While that’s cooking, make the slaw. Set aside a few of the coriander leaves for garnish. Then, add all of the remaining dressing ingredients to a small bowl with 1 tbsp of water and mix well to combine. Add more water to loosen, if necessary. Dress the shredded cabbage with the dressing and a pinch of salt.

Once the aubergine is cool enough to handle, peel away the skin and shred the flesh using a fork. Mash the flesh into smaller pieces. Stir the aubergine into the tomato mixture, then add the red beans with their bean stock. Season with a good pinch of salt.

Once you’re ready to serve, heat a griddle pan over a medium-high heat and quickly griddle the tortillas until lightly charred. You could also do this over a naked flame. (this is optional, but it adds a great charred flavour!).

To assemble the tacos, spoon on the aubergine and red bean mixture and top with the crunchy tahini slaw. Finish with the coriander leaves and a drizzle of pomegranate molsasses too, if you like.