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Aubergine Bowl

Prep Time:

20 Minutes

Cook Time:

40 Minutes


2 Servings


  • 1 aubergine, cut into cubes

  • olive oil, for cooking

  • 2 x tins black beans

  • 30g tomato purée

  • 1 tbsp balsamic vinegar

  • 1 tsp cumin

  • 1 tsp paprika

  • salt and black pepper

  • 2 wholemeal tortilla wraps, cut into triangles

  • 15g chopped coriander

  • 1 lime, cut into wedges

Kcal 621

Carbs 55g

Protein 30g

Fat 23g


Step 1

Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up.

Step 2

Place the aubergine in the heated roasting tin and drizzle with the olive oil. Season with salt and pepper, mix well and roast for 20 minutes until soft but crisp at the edges.

Step 3

To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Place them on a baking tray in a single layer. Bake for 6–7 minutes until crisp at the edges.

Step 4

Mix the beans, tomato purée, vinegar and spices together in a bowl, then roughly crush with a potato masher. Stir in 200ml of warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes.

Step 5

Spoon the aubergine into 2 bowls and top with the coriander and lime wedges. Serve with the homemade tortilla chips for dipping.

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