Jerk Eggplant/Aubergine Tacos
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Jerk Eggplant/Aubergine Tacos

Jerk Eggplant/Aubergine Tacos

Ingredients

Method

  • 2 eggplants/aubergines, pricked with a fork
  • 1 onion, sliced
  • 1 tbsp olive oil
  • 2 heaped tbsp jerk seasoning
  • Salt and pepper
  • 1 x 400g tin of black beans, drained
  • Flour tortillas, to serve
  • Guacamole, pickles, and relishes, to serve
  • Preheat the grill to hot. Cook the eggplants/aubergines under the grill until blackened and very soft all over - about 30 mins. Set aside to cool. Meanwhile, heat the olive oil in a large pan, and fry the onion until softened and golden.
  • Preheat the oven to 200C. Pull the flesh from the eggplant/aubergines, then mix with the onion and the jerk seasoning. Stir to combine, then fold in the black beans and some seasoning. Stir again, and pop in the oven for about 15 mins. Serve piled into warm tortillas with whatever sides you fancy!
1 hr
4 serving

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