Chile is not only a country and a variety of pepper, but also a delicious Mexican dish. I am telling you how to make delicious chili from black beans and eggplant.
Cooking description:
Chile is a traditionally popular meat dish in Mexico. However, there is also a vegetarian option for this dish - black bean chili and eggplant. Of course, strict vegetarians will have to give up the delicious sour cream sauce and cheese, however, if you really want to, you can do without it.
The dish turns out to be quite spicy (although, you know, spiciness is a relative concept), so be careful:)
Bon appetit!
Purpose: For lunch / For dinner
Main ingredient: Vegetables / Eggplant / Legumes / Beans / Chili
Dish: Hot dishes
Cuisine geography: Mexican
Diet: Vegetarian food
Ingredients:
- Dry black beans - 100 grams
- Eggplant - 400 Grams
- Red onion - 2 Pieces
- Chili Pepper - 2 Pieces
- Zira (cumin) - 1/2 Teaspoon
- Cinnamon sticks - 1/2 Teaspoon
- Sour cream - 200 Grams
- Olive Oil - 60 Milliliters
- Sea salt - 1 teaspoon
- Garlic - 5 Pieces
- Tomatoes in their own juice - 600 Grams
- Dried coriander (cilantro) - 1/2 Teaspoon
- Dark chocolate 70-80% cocoa - 40 grams
- Cheddar - 300 Grams
Servings: 4
How to make Black Bean Chili and Eggplant
Black beans must first be soaked in cold water for 6-8 hours. Soaked beans must be boiled until tender - they cook for about an hour and a half. We do the following with eggplants - cut into cubes, season with salt and leave for 20 minutes (this is done so that the eggplants lose their bitterness). Then we thoroughly rinse the eggplants from salt and fry in vegetable oil until golden brown. Fried eggplants should be lightly dried on a paper napkin so that excess fat comes out. Cut the red onion into large feathers. Finely chop the garlic. Fry the red onions in olive oil for 3 minutes, then add the garlic and fry for another 1 minute. Peel the chili pepper from seeds and cut into thin half rings. Add it to the pan with onions and garlic and fry for another 1-2 minutes.