Smoky aubergine, black bean and lime rice bowl

Serves - 4

You’ll need

• 2 medium aubergines, cut into bite-sized chunks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 garlic clove, finely grated or crushed
• 1 x 400g tin black beans, drained and rinsed
• 250g basmati rice
• Zest of 1 lime
• Juice of 2 limes
• Small handful coriander, roughly chopped
• 1 spring onion, finely sliced
• 1 ripe avocado, sliced
• Sea salt
• Black pepper

Method

1. Get the aubergine going

Heat the oven to 220°C fan. Put the aubergine chunks into a large roasting tin, add the olive oil, smoked paprika, cumin, ground coriander, garlic, a good pinch of salt and plenty of black pepper, then toss well. Roast for 25–30 minutes, turning once halfway through, until soft in the middle and nicely darkened round the edges.

2. Cook the rice

While the aubergine is roasting, cook the rice according to the packet instructions. Once done, drain if needed, then leave it to sit for a minute or two with the lid on so it finishes itself off properly rather than being fiddled with too soon.

3. Warm the beans

Tip the black beans into a small saucepan with a splash of water, a pinch of salt and a little black pepper. Warm gently for 4–5 minutes until heated through. Nothing dramatic here – you just want them hot and well seasoned, not blasted into submission.

4. Dress the rice

Fluff the cooked rice with a fork, then add the lime zest, half the lime juice and most of the chopped coriander. Mix gently and taste. It should feel fresh and sharp enough to lift everything else.

5. Build the bowls

Divide the lime rice between bowls, then top with the smoky aubergine and warm black beans. Add the avocado slices and scatter over the spring onion and remaining coriander.

6. Finish and serve

Squeeze over the rest of the lime juice just before serving. Give everything a final pinch of salt if it needs it, then get stuck in while the aubergine is still warm and the whole thing feels at its brightest.

A couple of helpful notes

- If the aubergine looks dry before roasting, add another small drizzle of oil rather than pretending it will sort itself out.
- A spoonful of chilli sauce or a scattering of pickled onions on top works very nicely if you want a bit more punch.
- This is very good warm, but it also holds up well at room temperature, which makes it useful for lunch the next day too.