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Smoky pulled aubergine & black bean tacos

Ingredients

  1. Step 1 2 aubergines
  2. Step 2 2 tbsp olive oil
  3. Step 3 1 bay leaf
  4. Step 4 ½ tsp cumin seeds
  5. Step 5 1 red onion , diced
  6. Step 6 2 garlic cloves , crushed
  7. Step 7 1 tbsp tomato purée
  8. Step 8 400g fresh tomatoes , chopped
  9. Step 9 pinch dried oregano or thyme
  10. Step 10 ½ tsp chilli powder
  11. Step 11 pinch chilli flakes
  12. Step 12 2 tsp red wine vinegar
  13. Step 13 2 x 400g cans black beans , 1 drained and rinsed
  14. Step 14 ½ lime , juiced, plus wedges to serve
  15. Step 15 8 small tortillas , warmed
  16. Step 16 small bunch coriander , leaves picked
  17. Step 17 50g feta cheese , crumbled
  18. Step 18 ½ iceberg lettuce , shredded
  19. Step 19 pink pickled onions , to serve (see tip, below)
Smoky pulled aubergine & black bean tacos
Calories: 518 Carbohydrate: 65 g Protein: 21 g Fat: 15 g
Cook time: 60 minutes Prep time: 10 minutes Total time: 70 minutes Servings: 4

TAGS

Dinner Main course Supper 5-a-day Aubergine black bean Calcium Fibre Folate Rosie Birkett summer taco Vegetarian Vitamin c Dinner Main course Supper 5-a-day Aubergine black bean Calcium Fibre Folate Rosie Birkett summer taco Vegetarian Vitamin c Dinner Main course Supper 5-a-day Aubergine black bean Calcium Fibre Folate Rosie Birkett summer taco Vegetarian Vitamin c

Directions

  1. Step 1 Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don't worry if a few flecks remain.
  2. Step 2 Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins.
  3. Step 3 Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.
  4. Step 4 Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve