Grilled Aubergine with Black Bean, Jerk & Coconut with Mango Salsa

11 August 2016

Serves: 4

Preparation time: 10mins

Cooking time: 15mins

Grilled Aubergine with Black Bean, Jerk & Coconut with Mango Salsa

Ingredients:

• 3 packs of Tilda® Pulses & Rice - Black Bean Jerk & Coconut
• 2 aubergines
• Salt and pepper
• 200g sweet potatoes cut in small dices
• 1 mango diced
• ¼ red onion diced
• 1 lime juice
• 1tsp of ginger chopped finely
• 4tbsp olive oil
• 2tbsp flat parsley cut finely
• 8 tbsp. coconut milk
• 2 tsp. Desiccated coconut

Method:

1. With a sharp knife, cut off a little of each end of the aubergines, then cut six equal slices lengthways. Sprinkle with salt. Press down and leave for 5 minutes.
2. Grill on a cast iron pan or barbeque on both sides
3. Boil the sweet potatoes for a 5 minutes until tender, drain
4. In a bowl, mix gently the mango, red onion, lime, ginger, olive oil and parsley. Season to taste
5. Heat the Caribbean Tilda® Pulse & Rice- Black Bean Jerk & Coconut, coconut milk and sweet potato, by bringing to the boil then lowering the heat to simmer for 2 minutes to reduce and thicken the mixture
6. Place 2 spoonfulls of mixture onto one end of the aubergine slice and roll up
7. Once all rolls are complete, place onto a serving plate and sprinkle with desiccated coconut
8. Serve the salsa as a side.

Recipe created by Michelin starred chef Bruno Loubet courtesy of Tilda® Pulses & Rice.