Aubergine and black bean sauce with tofu mince
This happened while we were doing our afternoon walkie-talkie through St. Annes Park in Dublin, and trying to decide what to do for supper. The idea of using burnt aubergine flesh as the base of a pasta sauce was intriguing, and as luck would have it – it’s DELICIOUS!
The onions snuck in there because, lets be honest, caramelized onions just go so well with everything, and we needed a little something extra to get it off the ground.
This was set up as a pasta sauce, but it’s robust enough to cover almost any starch or base of your choice – try baking some whole spuds with the aubergine, breaking them open and stuffing them!
The tofu “mince” is incredibly versatile, and can be used to top off almost anything – kinda like a semi-crispy scrambled egg. A proteus that adapts silently to anything you put it with, it adds texture, protein and a subtle, nutty flavour which compliments most savoury dishes.