Arrange the aubergines on a large baking tray brushed with oil, then drizzle all over with more oil and season with salt & pepper. Roast in a preheated oven at 220 C for about 15 minutes or until golden brown. Set aside.While the aubergines are roasting, heat about 30 ml olive oil in a large wide pan and fry the mushrooms until cooked and brown. Season with salt & pepper and set aside.Assemble the tortillas: place some cheese on a tortilla, then top with roasted aubergines & fried mushrooms. Top with more cheese, then cover with another tortilla and press gently to compress. Fry in a hot, dry pan on both sides until slightly charred and the cheese have melted. Slice and serve at once, with the slaw on the side.
For the slaw:
Place the lettuce and rocket in a mixing bowl. Mix the mayonnaise with the milk to create a slightly more runny mayo sauce. Pour over the leaves and toss to coat.