Bold Bean Co

Directions

1. step 1

   Put the aubergine directly under a hot grill. Cook, turning regularly, for 10 mins until totally blackened and collapsing. Set aside to cool slightly.

2. step 2

   Heat the oil in a non-stick frying pan over a high heat. Add the cherry tomatoes and cook for 5-6 minutes until the toms are blistered, soft and slightly charred. Lower the heat, add the garlic and fry off for 1-2 minutes until fragrant, then stir through the tomato puree and the paprika, trying not to break up the tomatoes too much in the process.

3. step 3

   While that’s cooking, make the slaw. Set aside a few of the coriander leaves for garnish. Then, add all of the remaining dressing ingredients to a small bowl with 1 tbsp of water and mix well to combine. Add more water to loosen, if necessary. Dress the shredded cabbage with the dressing and a pinch of salt.

4. step 4

   Once the aubergine is cool enough to handle, peel away the skin and shred the flesh using a fork. Mash the flesh into smaller pieces. Stir the aubergine into the tomato mixture, then add the red beans with their bean stock. Season with a good pinch of salt.

5. step 5

   Once you’re ready to serve, heat a griddle pan over a medium-high heat and quickly griddle the tortillas until lightly charred. You could also do this over a naked flame. (this is optional, but it adds a great charred flavour!).

6. step 6

   To assemble the tacos, spoon on the aubergine and red bean mixture and top with the crunchy tahini slaw. Finish with the coriander leaves and a drizzle of pomegranate molsasses too, if you like.