Aubergine Tacos

Aubergine Tacos served on a wooden board with avocado and red onion
  • 4 servings
  • 17 minutes to prepare
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  • Drizzle olive oil
  • 2 aubergines, medium dice
  • 1 red pepper, sliced
  • 3 cloves garlic, crushed
  • 4tbsp chipotle sauce
  • 400g tin black beans, drained and rinse
  • 10g coriander, chopped
  • Salt and Pepper
  • To Serve
  • 8 taco shells
  • Creme fresh
  • 1 avocado, sliced
  • 1 red onion, chopped
  • Small bunch fresh coriander, chopped
  • Chipotle sauce


Quick and easy to create, these aubergine tacos are delicious for a vegetarian tea.

  1. Heat a drizzle of oil in a large saucepan.
  2. Add the aubergine and red pepper, sauté for 5 minutes.
  3. Add the garlic and sauté for 1 minute.
  4. Add the chipotle sauce, black beans and 125ml of water. Bring to the boil, reduce to a simmer and cook for 5 minutes.
  5. Remove from the heat, add the chopped coriander and season to taste.
  6. To serve, spoon the aubergine mix into taco shells and top with a dollop of crème fresh, avocado, red onion, coriander and extra chipotle sauce.

Chefs Tip

Swap the tacos for fajita wraps if desired.