These summery veggie tacos come filled with a charred smoky eggplant and a ragu of black beans, finish with a creamy feta. Four of your 5-a-day bonus are included!

• Prep:10 mins
• Cook:50 mins
• Serves 4 Easy

Ingredients :

• 2 aubergines
• 2 tbsp olive oil
• 1 bay leaf
• ½ tsp cumin seeds
• 1 red onion, diced
• 2 garlic cloves, crushed
• 1 tbsp 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)

Method :

• Then pick the eggplant with a bucket over the entire field, place it over the medium gas flame and roast, turn with the tongs, often until it blackened and collapses, around 20-25 minutes. Transfer to a dish and cool. Peel the skin with a spoon or scoop the skin off the cooled eggplants. Try removing much skin, but don't panic if there are a few spots.
• Heat the oven to a fan / gas 6 200C/180C. Heat the olive oil with the lake leaf and cumin seeds in a large ovenproof frying pan. Add the and garlic as they begin to sizzle. Crush the puree for about 5 minutes, then stir into the and simmer for a few minutes.
• Apply the tomatoes and the dried oregano and begin cooking until it sinks into the for a few minutes. In a boiling, heating, boiling, add the aubergine flesh, chili powder, chilli and vinegar to the bottom and then spill into the black beans. Cook for 5 minutes until reduced to bubble. Move to the oven for 15-20 minutes, and rust until deep, dark and completely reduced .. Sprinkle with lime juice.
• Saison the aubergine mixture and spoon it into the soft coriander tortillas, crumbled feta, lattuce and pink pickled oignons.

Tip :

Create a pink wrap onion: In a dish, apply some salt , and lime juice, thinly sliced red to create pink wrapped onions. Pickle at room temperature for at least 1 hour before rosy. Keeps three or four days in the refrigerator.

Nutrition per serving :

kcal 518,         fat 15g,         saturates 5g,         carbs 65g,         sugars 11g,         fibre 20g,         protein 21g,         salt 1.6g.