Pulled Aubergine Barbecue Burgers

Heat your grill to its highest setting. Prick the aubergines all over with a fork, then put them under the grill and cook, turning regularly, until blackened and soft all over (this will take about 25 minutes). Set aside to cool.
While the aubergines are under the grill, place a large, ovenproof pan over a medium heat and add the oil. Thinly slice the onion and add it to the hot oil, then reduce the heat slightly and fry for about 10 minutes, stirring, until the onion is just softening and golden. Preheat the oven to 200⁰C (Gas Mark 6).

Next, gently pull the skins and stalks away from the cooled aubergines and discard them, then lightly shred the aubergine flesh and put it into the onion pan. Crush in the garlic cloves, then add the paprika, sugar and oregano and season with a large pinch of sea salt and plenty of ground black pepper. Stir to combine, then mix in the barbecue sauce, along with the drained black beans. Check you’re happy with the seasoning, adjusting it if necessary, then transfer the pan to the oven and cook for 10-15 minutes until the sauce has thickened and the aubergine resembles pulled pork. Take the pan out of the oven and divide the mixture evenly among the prepared burger buns, adding lettuce, pickles or any other fillings you like, then serve straight away with your choice of accompaniments.