SMOKY PULLED AUBERGINE & BLACK BEAN TACOS
These summery veggie tacos are filled with a charred, smoky aubergine and black bean ragu, topped with creamy feta and crunchy pink pickled onions. They also contain four of your 5-a-day - bonus!
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 19
Steps:
- Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don't worry if a few flecks remain.
- Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins.
- Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.
- Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve
Nutrition Facts : Calories 518 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 11 grams sugar, Fiber 20 grams fiber, Protein 21 grams protein, Sodium 1.6 milligram of sodium
SMOKY BLACK BEANS
My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.
Provided by ReneeW.
Categories Side Dish Beans and Peas
Time 6h5m
Yield 8
Number Of Ingredients 7
Steps:
- Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
- Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 49.5 g, Cholesterol 2.4 mg, Fat 4.3 g, Fiber 11.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 44.7 mg, Sugar 16.7 g
PULLED EGGPLANT BBQ RECIPE BY TASTY
Here's what you need: medium eggplants, cumin, chili powder, garlic powder, paprika, smoked paprika, cayenne pepper, brown sugar, salt, pepper, vegetarian barbecue sauce, buns, coleslaw
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C).
- Place the eggplant on a non-stick baking sheet and prick all over with a fork. Bake for 20 minutes, until the skin is wrinkled. Reduce the oven temperature to 180°F (80°C).
- Transfer the eggplant to a large bowl and cover. Let cool and sweat for 10-15 minutes, until the skin peels off easily, and they are cool enough to handle.
- Trim the stems from the eggplant and remove the skin completely. Tear the eggplant flesh into thin strips and set aside.
- In a small bowl, combine the cumin, chili powder, garlic powder, paprika, smoked paprika, cayenne, brown sugar, salt, and pepper and mix well.
- Add the eggplant strips to a non-stick baking sheet and sprinkle with the spice mix. Mix well with your hands to coat.
- Bake for 45-50 minutes, until the ends of the eggplant strips start to dry out.
- Increase the oven temperature to 250°F (120°C)
- Pour the barbecue sauce over the eggplant and toss well to coat.
- Bake for 15 minutes more, until the sauce has been absorbed by the eggplant.
- Pile the eggplant on the buns and top with coleslaw, if desired.
- Enjoy!
Nutrition Facts : Calories 410 calories, Carbohydrate 85 grams, Fat 4 grams, Fiber 9 grams, Protein 10 grams, Sugar 31 grams
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