Today we present this tasty taco fusion that will blow your mind.
Check out the ingredients & methods down below👇
For the tacos:
2 large aubergine
1 large onion
1 Tbsp olive oil
1-3 tbsp of jerk seasoning paste (to taste)
1 tbsp of Aromatic Ginger & Scotch Bonnet Chilli Paste
400g of tinned black beans, drained
Salt & black ground pepper to taste
For The Pickled Red Onion:
1 large red onion, thinly sliced
The juice of 2 limes
Large pinch of salt
The first thing we need to do is to make the pickled onion. Firstly slice the red onion into a thinly sliced and mix the two lime juices along with the pinch of sea salt mix for about ten seconds or until it is combined well. Leave it to steep for about an hour or until it will turn bright pink.
Grab the aubergine and prick it all with a fork. Then Preheat your grill to hot, then cook the aubergine under the grill until blackened and soft all over, about 20–30 minutes. Set aside to cool.
In the meantime, heat the olive oil in a large ovenproof pan over medium heat. (You can always use a normal frying pan and transfer it to a roasting dish for the oven.) Fry the onion until softened and golden-brown for about 10 minutes.
Heat the oven to 200C/180C Fan/Gas 6. Pull the flesh from the cooled aubergine, discarding the skin. Add the aubergine flesh to the pan with the onion, then add the jerk marinade or paste and the aromatic ginger and scotch bonnet chilli paste. Give it a stir until the aromas hit you, then add the black beans and some salt and pepper. Stir again and pop into the oven to cook for about 10–15 minutes until rich and thickened.
Once it is cooked serve the stuffing into warm tortillas and top it the pickled onions, shredded lettuce, cherry tomatoes and guacamole.