Mexican
Mexican
Mexican Black Bean Tart
Weeknight-friendly Black Bean Tart with the cumin and garlic we come back to again and again....
Mexican · Side
Ancho chilli Aubergine Side
This Mexican Side leans on ancho chilli to do the heavy lifting. We braise the Aubergine for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried ancho chillies and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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