Ingredients
- 1 1/2 pounds eggplant, unpeeled, stemmed, and cut into 1-inch cubes
- Salt
- 15 dried New Mexican red chilies (about 3 ounces)
- 3 cups water
- 1/4 cup extra-virgin olive oil
- 2 small red onions, finely chopped
- 4 garlic cloves, minced
- 28-ounce can plum tomatoes, drained and chopped
- 1/2 tablespoon ground coriander
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 2 cups cooked black beans
- As accompaniments:
- White cheddar, coarsely grated
- Red onions, finely diced
- Cilantro, coarsely chopped
- Cooked brown rice, wheatberries, or tortilla chips
Description
Serious Eats
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