Aubergine and black bean bowl recipe
 A satisfying veggie dinner that’s packed with flavour. These healthy aubergine and black bean bowls from Dr Rupy are quick to make and cost just over £1 per portion. Each serving provides 621 kcal, 30g protein, 55g carbohydrate (of which 8g sugars), 23g fat (of which 7.5g saturates), 36g fibre and 1.3g salt. 1 aubergine, cut into 2cm/¾in cubesolive oil, for cooking2 x 400g tins black beans, drained30g/1oz tomato purée1 tbsp red wine vinegar1 tsp ground cumin1 tsp smoked paprikapinch sugarsalt and freshly ground black pepper 1 aubergine, cut into 2cm/¾in cubes olive oil, for cooking 2 x 400g tins black beans, drained 30g/1oz tomato purée 1 tbsp red wine vinegar 1 tsp ground cumin 1 tsp smoked paprika pinch sugar salt and freshly ground black pepper 2 wholemeal tortilla wraps, cut into triangles 2 wholemeal tortilla wraps, cut into triangles 50g/1¾oz feta, crumbled15g/½oz fresh coriander, roughly choppedquick pickled onions (optional)1 lime, cut into wedges 50g/1¾oz feta, crumbled 15g/½oz fresh coriander, roughly chopped quick pickled onions (optional) quick pickled onions 1 lime, cut into wedges Method Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up.Put the cubed 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 softened and crisp at the edges.To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes.Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping. Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up. Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up. Put the cubed 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 softened and crisp at the edges. Put the cubed 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 softened and crisp at the edges. To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes. Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping. Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping.