Smoky pulled aubergine and dark bean taco

Ingredients:

• 2 aubergines 
• 2 tbsp olive oil 
• 1 inlet leaf 
• ½ tsp cumin seeds 
• 1 red onion, diced 
• 2 garlic cloves, squashed 
• 1 tbsp tomato purée 
• 400g new tomatoes, hacked 
• squeeze dried oregano or thyme 
• ½ tsp stew powder 
• squeeze stew chips 
• 2 tsp red wine vinegar 
• 2 x 400g jars dark beans, 1 depleted and washed 
• ½ lime, squeezed, in addition to wedges to serve 
• 8 little tortillas, warmed 
• little pack coriander, leaves picked 
• 50g feta cheddar, disintegrated 
• ½ chunk of ice lettuce, destroyed 
• pink cured onions, to serve (see tip, beneath) 

Insructions:

• Prick the aubergines done with a fork, at that point set over a medium gas fire (or on the coals of a grill or under the flame broil) and cook, turning infrequently with utensils, until darkened and crumbling, around 20-25 mins. Move to a plate and leave to cool. Strip the skin from the cooled aubergines or scoop out the substance utilizing a spoon. Attempt to eliminate a large portion of the skin, however don't stress if a couple of bits remain. 

• Warmth the stove to 200C/180C fan/gas 6. Warmth the olive oil in a huge ovenproof skillet with the sound leaf and cumin seeds. At the point when they begin to sizzle, include the onion and garlic. Fry for around 5 mins until fragrant yet not shaded, at that point mix in the tomato purée and cook it down for several mins. 

• Include the tomatoes and dried oregano, and cook for a couple of mins more until they have crumpled into the sauce. Include the aubergine tissue, stew powder, stew drops and vinegar, and cook, blending, for 1 min, at that point tip in the jars of dark beans, one depleted one still with its fluid. Crush over a tad bit of the lime squeeze and cook for 5 mins until decreased and foaming, at that point move to the stove and meal for 15-20 mins until profound, dull and completely diminished. 

• Season with more lime juice, in the event that you like, and spoon the aubergine blend into the warm tortillas with the coriander, disintegrated feta, lettuce and pink salted onions to serve.

Enjoy..