Preheat the oven to 200°C/fan 180°C/gas mark 6. Spread the aubergine, peppers, onion and spices out on a baking sheet. Season and mix well with the oil. Roast for 30-35 minutes, until golden brown and cooked through.
Meanwhile, combine the mango, lime juice, chilli, coriander and spring onions and set aside.
Lay the tortilla wraps in the spaces between the cups on the underside of a muffin tray. Press down so that each of the wraps take on the shape of a taco. Place in the oven for 8 minutes until crisped up, then set aside to cool and firm up. Once cooled, fill with the aubergine mixture, top with the mango salsa and drizzle with coconut yogurt. Garnish with the lime wedges.