Grilled Black Beans with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour with minimal fuss. Grilled aubergine paired with seasoned black beans creates a satisfying, protein packed meal that feels way more impressive than it actually is. Black beans are packed with fiber and plant based protein, making this dish genuinely good for you, and best of all, most of the ingredients are pantry staples. The smoky char from the grill adds incredible depth of flavor without requiring any fancy techniques. Trust me, once you try this combination, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 2 mediumaubergine(sliced lengthwise into 1/2-inch planks)
- 2 cans (15 oz)black beans(drained and rinsed)
- 5 tablespoonsolive oil
- 1 mediumred onion(finely diced)
- 3garlic cloves(minced)
- 1½ teaspoonscumin
- 1 teaspoonsmoked paprika
- 3 tablespoonslime juice
- 237 mlcilantro(fresh, chopped)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1jalapeño(diced, seeds removed for less heat)
Detail level
Instructions
- 1
Pat aubergine slices dry with paper towels. Brush both sides generously with 3 tablespoons of olive oil and season with salt and pepper. Set aside for 5 minutes to allow the oil to absorb.
Tip: Drying the aubergine prevents steaming and helps achieve better char marks on the grill.
- 2
Heat a grill pan or outdoor grill to high heat. Once hot, carefully place aubergine slices in a single layer and grill for 4-5 minutes per side until deep golden-brown grill marks appear and the flesh is tender. Transfer to a cutting board.
Tip: Don't move the aubergine too early—let it develop color before flipping for the best caramelization.
- 3
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3 minutes until softened and fragrant.
- 4
Add minced garlic, jalapeño, cumin, and smoked paprika to the skillet. Stir constantly for 1 minute to bloom the spices and release their aromatic oils.
Tip: Blooming spices in oil intensifies their flavor throughout the entire dish.
- 5
Stir in the drained black beans and cook for 5 minutes, stirring occasionally, until the beans are heated through and infused with the spiced aromatics.
- 6
Remove the skillet from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or pepper as needed.
- 7
Chop the grilled aubergine into 1-inch pieces and gently fold into the black bean mixture, being careful not to break apart the tender aubergine.
Tip: Adding aubergine after cooking preserves its grilled texture while ensuring even distribution.
- 8
Transfer to a serving platter and garnish with additional fresh cilantro and a drizzle of olive oil if desired. Serve warm or at room temperature.
Tip: This dish tastes even better the next day as flavors continue to meld together.
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