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!
Smoky pulled aubergine & black bean tacos

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 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)

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 Onion and garlic as they begin to sizzle. Crush the Tomato puree for about 5 minutes, then stir into the Tomato and simmer for a few minutes.
  • Apply the tomatoes and the dried oregano and begin cooking until it sinks into the Sauce 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 , Sugar and lime juice, thinly sliced red Onion 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.


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