• Dip:
  • 1 aubergine
  • 75 grams sun dried tomatoes, packed in oil
  • 3 tablespoons olive oil
  • Juice of 1/2 a lemon
  • Salt, to taste
  • For the bites:
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 1 (400 grams can/carton black beans, drained and rinsed
  • 180 grams cooked brown basmati rice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sweet smoked paprika
  • Scant 1/2 teaspoon salt
  • 30 grams walnuts


  1. Roast the aubergine:
  2. Preheat the oven to 200 C. Cut the aubergine in half and and place onto a baking tray in the oven. Roast for 30-40 minutes until completely soft.
  3. Make the bites:
  4. Heat the olive oil in a frying pan over a medium heat. Once hot, add the onion and sauté until translucent. Add the cumin and paprika and cook for a minute more. Place the walnuts into a food processor and blend until chopped. Add all the onions, half the beans and half the rice to the blender and blend until you get a chunky paste. Add the salt and the rest of the black beans and rice - pulse until combined. Scoop heaped tablespoons of mixture and roll into balls then place onto a lined baking tray. Brush with a bit of olive oil and place into the oven (along with the aubergine) and bake for 20-25 minutes until they look dry.
  5. Finish the dip:
  6. Blend the sun dried tomatoes with the olive oil briefly to break them down into a rough paste. Once the aubergine is cool enough to handle, scoop the flesh into a food processor with the lemon juice and some salt then blend until smooth.
  7. Serve the bites with the dip.