Simple grilled aubergine recipe
Bruno Loubet Recipe created by Bruno Loubet

Grilled Aubergine with Tilda Pulses & Rice Blackbean, Jerk & Coconut

30 mins
  • Serves 4
  • Adventurous
  • Prep: 15 mins
  • Cook: 15 mins

For a taste of the Caribbean, try grilled aubergine with Tilda Pulses and Rice.

  • Vegetarian


  • 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


  1. 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.


  1. Grill Aubergine on a cast iron pan or barbeque on both sides.
  2. Boil the sweet potatoes for a 5 minutes until tender, drain.
  3. In a bowl, mix gently the mango, red onion, lime, ginger, olive oil and parsley. Season to taste.
  4. Heat Caribbean Tilda Pulse & Rice, coconut milk and sweet potato, by bringing to the boil then lowering the heat to simmer for 2 minutes.
  5. Place 2 spoonful’s of mixture onto one end of the aubergine slice and roll up.
  6. Once all rolls are complete, place onto a serving plate sprinkle with desiccated coconut.
  7. Serve the salsa as a side.

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