Aubergine and Black Bean Bowl

This hearty and flavorful veggie bowl is both satisfying and budget-friendly, perfect for a quick and healthy dinner.

Nutritional Information (per serving):

• Calories: 621 kcal
• Protein: 30g
• Carbohydrates: 55g (of which 8g sugars)
• Fat: 23g (of which 7.5g saturates)
• Fibre: 36g
• Salt: 1.3g

Ingredients:

• 1 aubergine, cut into 2cm/¾in cubes
• Olive oil, for cooking
• 2 x 400g tins black beans, drained
• 30g/1oz tomato purée
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Pinch of sugar
• Salt and freshly ground black pepper

For the Tortilla Chips:

• 2 wholemeal tortilla wraps, cut into triangles

To Serve:

• 50g/1¾oz feta, crumbled
• 15g/½oz fresh coriander, roughly chopped
• Quick pickled onions (optional)
• 1 lime, cut into wedges

Method:

1. Prepare the Aubergine:
   • Preheat the oven to 220°C/200°C Fan/Gas 7 and place a roasting tin on the middle shelf to heat up.
   • Place the cubed aubergine in the hot roasting tin and drizzle with olive oil. Season with salt and pepper, mix well, and roast for 20 minutes until softened and crispy at the edges.
2. 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 a close eye to prevent burning. Set aside.
3. Prepare the Bean Mixture:
   • In a bowl, combine the black beans, tomato purée, red wine vinegar, ground cumin, smoked paprika, and sugar. Roughly crush the mixture with a potato masher.
   • Stir in 200ml/7fl oz warm water, then add the bean mixture to the roasting tin with the aubergines. Return to the oven and bake for an additional 5 minutes.
4. Assemble and Serve:
   • Spoon the aubergine and bean mixture into 2 bowls.
   • Top with crumbled feta, fresh coriander, quick pickled onions (if using), and lime wedges.
   • Serve with the homemade tortilla chips for dipping.