Aubergine and black bean bowl

Summary Not available

  • 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 onions
  • 1 lime (cut into wedges)
  1. Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up

  2. Put the cubed aubergine in the heated roasting tin and drizzle with the olive oil

  3. Season with salt and pepper, mix well and roast for 20 minutes until softened and crisp at the edges

  4. To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt

  5. Arrange them on a baking tray in a single layer

  6. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily

  7. Set aside

  8. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher

  9. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes

  10. Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges

  11. Serve with the homemade tortilla chips for dipping

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