Smoky Pulled Aubergine & Black Bean Tacos Recipe

Preheat the oven to 200°C (400°F).

Place the sliced aubergines on a baking sheet and drizzle with olive oil.

In a small bowl, combine the smoked paprika, cumin, chili powder, and salt. Sprinkle the spice mixture over the aubergines and toss to coat evenly.

Roast the aubergines in the preheated oven for 25-30 minutes, or until they are tender and slightly charred.

While the aubergines are roasting, heat a tablespoon of olive oil in a skillet over medium heat.

Add the minced garlic and sliced red onion to the skillet and cook until softened, about 5 minutes.

Add the black beans to the skillet and cook for an additional 2-3 minutes, until heated through.

Remove the roasted aubergines from the oven and use two forks to shred them into pulled texture.

Add the shredded aubergines to the skillet with the black beans and stir to combine.

Squeeze the lime juice over the mixture and stir to incorporate.

Warm the tortillas in a dry skillet or in the oven.

To serve, spoon the smoky pulled aubergine and black bean mixture onto each tortilla. Top with desired toppings such as sliced avocado, fresh cilantro, and salsa.

Enjoy these delicious smoky pulled aubergine and black bean tacos!