Eggplant and Black Bean Bowl
Eggplant and Black Bean Bowl



  • 1 eggplant, cut into 2cm cubes
  • Olive oil
  • 2 x 400g tins of black beans, drained
  • 30g tomato puree
  • 1 tbsp red wine vinegar
  • 1 tsp each ground cumin and smoked paprika
  • Pinch of sugar
  • Salt and pepper
  • Tortilla chips, to serve
  • Crumbled feta, to serve
  • Preheat the oven to 220C. Place the eggplant in a roasting tin and drizzle with olive oil and seasoning, then mix well and roast for 20-25 mins. Meanwhile, mix the beans, vinegar, tomato puree, spices and sugar in a bowl. Roughly crush the mixture with a fork, then stir in 200ml water and add to the roasting tin with the eggplant. Roast for another 5 mins.
  • Spoon the eggplant and bean mixture into 2 bowls and scatter with crumbled feta. Serve with tortilla chips for scooping.
1 hr
2 serving

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