Lay out the eggplant skin-side up on a baking tray lined with baking paper and roast in the oven for around 30 minutes at 180 degrees Celsius (350 degrees Fahrenheit), until soft enough to pierce easily with a fork
Once the eggplant is cooked, use a fork to shred the flesh of the eggplant. The shredded flesh should easily fall out of the outer skin
For the carnitas sauce:
Place all the ingredients in a food processor or blender and whizz until smooth
Place the sauce in a pot and cook on a low heat for around 10 minutes
Once the eggplant is done, place the shredded eggplant into the pot and cook for another couple of minutes*
Serve the eggplant carnitas with tortillas, stuffed with desired ingredients
*You could add some black beans or green lentils for extra protein.