Grilled Aubergine with Tilda Pulses & Rice Blackbean, Jerk & Coconut30 mins
- Serves 4
- Prep: 15 mins
- Cook: 15 mins
For a taste of the Caribbean, try grilled aubergine with Tilda Pulses and Rice.
- 3 packs of Tilda Pulses & Rice Black Bean, Jerk & Coconut
- 2 aubergines
- 200g sweet potatoes cut in small dices
- 1 mango diced
- ¼ red onion, diced
- Juice of 1 lime
- 1 tsp. of ginger, finely chopped
- 4 tbsp. olive oil
- 2 tbsp. flat parsley, finely chopped
- 8 tbsp. coconut milk
- 2 tsp. dessicated coconut
- Salt and Pepper
With a sharp knife cut off a little bit on each side of the aubergines then cut six equal slices lengthways. Sprinkle with salt. Press down and leave for 5 minutes.
Grill Aubergine on a cast iron pan or barbeque on both sides.
Boil the sweet potatoes for a 5 minutes until tender, drain.
In a bowl, mix gently the mango, red onion, lime, ginger, olive oil and parsley. Season to taste.
Heat Caribbean Tilda Pulse & Rice, coconut milk and sweet potato, by bringing to the boil then lowering the heat to simmer for 2 minutes.
Place 2 spoonful’s of mixture onto one end of the aubergine slice and roll up.
Once all rolls are complete, place onto a serving plate sprinkle with desiccated coconut.
Serve the salsa as a side.