INGREDIENTS

• 3 tbsp olive oil
• 2 large aubergines, cut into chunks
• 1 red pepper, sliced
• 1 red onion, thinly sliced
• 4 tbsp Dunnes Stores Sweet & Sticky BBQ Sauce & Marinade
• 1 tsp smoked paprika
• 1 garlic clove
• 1 tin Dunnes Stores Wholefoods Mixed Beans, drained & rinsed
• Avocado, diced
• Mango, diced
• Coriander, finely chopped
• Juice of 1 lime
• 2 red onions, thinly sliced
• Juice of 1 lemon
• Pinch of salt
• Pinch of sugar
• Small handful coriander
• 1 lime, cut into wedges
• 8 small flour tortillas

METHOD

1. To make the pickled red onion, put the sliced red onion, lemon juice, salt and sugar into a bowl and give everything a stir. Allow to sit at room temperature for at least 20 minutes before serving.
2. Preheat the oven to 200ºc. Add the aubergine and red pepper to a roasting tray and drizzle with most of the olive oil, salt and pepper. Toss and roast in the oven for 20 minutes.
3. In a frying pan, add the rest of the olive oil and fry the red onion over a medium heat. Add the garlic, BBQ sauce, smoked paprika and beans and warm through.
4. Toss in the roasted aubergine and peppers and give everything a good mix.
5. To make the avocado salsa: mix the diced Avocado, the diced Mango, the finely chopped Coriander and the juice of 1 lime together with plenty of salt and pepper. Set aside until ready to serve.
6. Warm the flour tortillas in a dry frying pan or microwave before serving with the smoky Aubergine and red pepper, avocado mango salsa and pickled red onions.