Jerk aubergine tacos

1. 1

   To make the quick pink pickled onion, mix the red onion and lime with a good pinch of sea salt for about 10 seconds until well combined. Leave to steep for about an hour - the mixture will turn bright pink.

   60 min

2. 2

   Preheat your grill to hot, then cook the aubergines under the grill until blackened and soft all over, about 20-30 minutes. Set aside to cool.

   25 min

3. 3

   In the meantime, heat the olive oil in a large ovenproof pan over medium heat. Fry the onion until softened and golden-brown, about 10 minutes.

   10 min

4. 4

   Preheat the oven to 200C (180C Fan). Scoop the flesh from the cooled aubergines, discarding the skin. Add the aubergine flesh to the pan with the onion, then stir in the jerk seasoning. Stir until fragrant, then add the black beans, salt, and pepper. Stir again and transfer to the oven to bake for 10-15 minutes until rich and thickened.

   12 min

   200°C

5. 5

   Serve piled into warmed corn tortillas, topped with pink pickled onion, shredded Little Gem lettuce, and guacamole.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.