So here we are, exactly 1 year after I first created this recipe, with the intention, of it being my first blog post.
Why has it taken me a whole year to write it?

Last summer, I was at the beginning of my creative growth journey. I have just joined a supportive community on Instagram and this recipe was part of my final assignment for a photography course that I did in late spring.
I then spent a whole year working on my portfolio and finally earlier this summer I had built my website.

It also happened to be the year of the pandemic. And there was a lot of reflection and redirection.
I am very grateful that during this horrendous pandemic year, I have achieved something so big and important to me.
I’ve got my creative business off the ground and I developed my signature style and confidence in delivering beautiful imagery and also delicious recipes for you guys. 

So, although the pandemic is still going on in a lot of places around the world, there are a lot of places opening up now and this recipe comes just in time for you to be able to share with your family and friends eating alfresco and enjoying the last of summer a little bit more.

These vegan, veg centric, plant-based tacos are so delicious, so full of flavour, you will want to make them again and again, just as we have been in our house.
This seasonal recipe uses the best of late summer produce, wrapping it all up in delicious parcels of yumminess.

The aubergines are firstly smoked, until the flesh is tender and fragrant. You can do this on the barbecue or on the flame in the house you can also use your oven for this.

The second part of this delicious, plant-centric recipes, are borlotti beans. 
Here you can use fresh borlotti beans that you pod and then cook; you can use dried beans, or you can use tinned ones, if you want.

The third part is the tomato sauce, made of green tomatoes , if you can find any. They are firmer and lent a delicious acidity to the dish. If you cannot find any green tomatoes then normal tomatoes will do but you will have to add a little lime juice to the sauce. 
Onion, green chill and spices make up the rest of the sauce.

You then combine these three components and let them mingle on a very low heat until you end up with an amazing fragrant and delicious ragu.
To assemble the tacos, I recommend fresh corn tortillas. They are especially delicious with my FRUITY TOMATILLO & GOOSEBERRY SALSA and PURPLE SLAW WITH FERMENTED VEGGIES and a dollop of yoghurt. 

INGREDIENTS

2 large aubergines

300g cooked borlotti beans

1 bayleaf and 1 tbsp of AC vinegar, if not using a tin

2 tablespoons olive oil

1 large red onion

3 garlic cloves

3 green or red firm tomatoes

2 Turkish green peppers

1.5 teaspoon cumin seeds

1 teaspoon Urfa chili pepper or smoked paprika

1 teaspoon sweet paprika

1 teaspoon Aleppo chili pepper

2 tablespoons tamari

1 tablespoon pommegranet molasses 

sea salt 

8 corn tortillas

METHOD

• Cook borlotti beans until very soft, about 30 – 40 minutes with a bayleaf and a tablespoon of AC vinegar.Dried beans need to be soaked overnight. If using a tin, drain the beans over a sieve.
• Cook the whole aubergines over flames- BBQ or gas hob works best – until the skin is charred and the flesh
• is soft and smokey. leave to cool.
• In the meantime, finally chop the red onion, chop the green pepper and dice the tomatoes.
• Heat the oil in a large skillet over medium heat and add the cumin seeds, stirring until golden.
• Now add the onion and cook on low for 10 minutes until soft, before adding the spices.
• Add the tomatoes and green peppers to the onion and cook for further 5 minutes.
• When the aubergines have cooled enough to handle, open them and scrape the flesh out with a big spoon.
• Add to the tomatoes, together with the beans and cook, stirring frequently, until you have a thick ragu. 
• Serve in warm tortillas, topped with salsa, slaw and a dollop of  yoghurt. Enjoy!