Make the spice paste: Mix together the paprika, oregano, garlic, chipotle paste, cumin, sugar, salt and pepper and olive oil in a small bowl.
Cook the aubergine: Heat a grill pan over a high heat. Drizzle olive oil and salt and pepper over the aubergine slices and grill for a couple of minutes on each side until charred. You might need to do this in batches. Remove the slices onto a plate.
Make the quesadillas: Place a few slices of aubergine, a sprinkling of cheese and some coriander leaves on to half of each tortilla, spread a teaspoonful of chipotle paste on the other half of the tortilla and fold in half over the filling. Grill each quesadilla until the cheese has melted and you have char marks on both side, pressing down with a spatula if needed.
Serve: Cut in half and serve with lime wedges, more coriander and sour cream.
Nutrition information is per quesadilla and is an estimate and will vary depending on the exact ingredients used.