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Smoky pulled aubergine & black bean tacos in a dish

Smoky pulled aubergine & black bean tacos

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These summery veggie tacos are filled with a charred, smoky aubergine and black bean ragu, topped with creamy feta and crunchy pink pickled onions. They also contain four of your 5-a-day – bonus!

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal518
fat15g
saturates5g
carbs65g
sugars11g
fibre20g
protein21g
salt1.6g
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Ingredients

Method

  • 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.

  • 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. 

  • 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.

  • 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

RECIPE TIPS
MAKE PINK PICKLED ONIONS

To make pink pickled onions, toss thinly sliced red onion in a bowl with some salt, sugar and lime juice. Leave to pickle for at least 1 hr at room temperature until pink. Will keep in the fridge for three to four days.

Goes well with

Recipe from Good Food magazine, August 2019

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Overall rating

Rating: 5 out of 5.18 ratings
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