Aubergine and black bean bowl

Aubergine and black bean bowl
Summary Not available
Diet : Vegan, Vegetarian
Total time : 1 hr
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Aubergine and black bean bowl

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Morrocan
Diet: Vegan, Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 2
Calories: 638kcal

Materials

  • 1 aubergine cut into 2cm/¾in cubes
  • 4 tbsp olive oil for cooking
  • 300 g black beans drained
  • 50 g tomato purée
  • 1 tbsp wine vinegar
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sugar
  • 1 tsp black pepper
  • 2 wholemeal tortilla wraps cut into triangles
  • 50 g feta crumbled
  • 4 stem fresh coriander roughly chopped
  • 1 onion
  • 1 lime cut into wedges

Instructions

  • Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up
  • Put the cubed aubergine in the heated roasting tin and drizzle with the olive oil
  • Season with salt and pepper, mix well and roast for 20 minutes until softened and crisp at the edges
  • To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt
  • Arrange them on a baking tray in a single layer
  • Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily
  • Set aside
  • Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher
  • Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes
  • Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges
  • Serve with the homemade tortilla chips for dipping

Notes

No extra notes

Nutrition

Calories: 638kcal | Carbohydrates: 66g | Protein: 21g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 309mg | Potassium: 1392mg | Fiber: 23g | Sugar: 15g | Vitamin A: 977IU | Vitamin C: 22mg | Calcium: 245mg | Iron: 7mg
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