Name: Smoky pulled aubergine & black bean tacos
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 aubergines -; 2 tbsp olive oil -; 1 bay leaf -; ½ tsp cumin seeds -; 1 red onion , diced -; 2 garlic cloves , crushed -; 1 tbsp tomato purée -; 400g fresh tomatoes , chopped -; pinch dried oregano or thyme -; ½ tsp chilli powder -; pinch chilli flakes -; 2 tsp red wine vinegar -; 2 x 400g cans black beans , 1 drained and rinsed -; ½ lime , juiced, plus wedges to serve -; 8 small tortillas , warmed -; small bunch coriander , leaves picked -; 50g feta cheese , crumbled -; ½ iceberg lettuce , shredded -; pink pickled onions , to serve (see tip, below) -

Smoky pulled aubergine & black bean tacos

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smoky pulled aubergine & black bean tacos

1. 2 aubergines -

2. 2 tbsp olive oil -

3. 1 bay leaf -

4. ½ tsp cumin seeds -

5. 1 red onion , diced -

6. 2 garlic cloves , crushed -

7. 1 tbsp tomato purée -

8. 400g fresh tomatoes , chopped -

9. pinch dried oregano or thyme -

10. ½ tsp chilli powder -

11. pinch chilli flakes -

12. 2 tsp red wine vinegar -

13. 2 x 400g cans black beans , 1 drained and rinsed -

14. ½ lime , juiced, plus wedges to serve -

15. 8 small tortillas , warmed -

16. small bunch coriander , leaves picked -

17. 50g feta cheese , crumbled -

18. ½ iceberg lettuce , shredded -

19. pink pickled onions , to serve (see tip, below) -

How to cook deliciously - Smoky pulled aubergine & black bean tacos

1. Stage

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. Stage

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. Stage

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. Stage

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