- Black beans - 100 Grams
- Aubergines - 400 Grams
- Red onion - 2 pieces
- Chili pepper - 2 pieces
- Zira (Cumin) - 1/2 Teaspoons
- Cinnamon in sticks - 1/2 Teaspoons
- Sour Cream - 200 Grams
- Olive oil - 60 milliliters
- Salt sea - 1 teaspoon
- Garlic - 5 pieces
- Tomatoes in own juice - 600 Grams
- Dried coriander (coriander) - 1/2 Teaspoons
- Chocolate dark 70-80% cocoa - 40 Grams
- Cheddar - 300 Grams
Black beans must first be soaked in cold water for 6-8 hours. Soaked beans must be boiled until cooked - it is cooked for about an hour and a half. With eggplants we proceed as follows - cut into cubes, abundantly salt and leave it for 20 minutes (this is done in order that the eggplants lose bitterness). Then thoroughly wash the eggplant from the salt and fry in vegetable oil until golden brown. Fried eggplants must be lightly dried on a paper napkin - to get out excess fat. Red onions cut into large feathers. Garlic finely chopped. Fry red onions in olive oil for 3 minutes, then add the garlic and fry for another 1 minute. Chili pepper is cleaned from seeds and cut into thin semirings. Add it to the frying pan with onions and garlic and fry for another 1-2 minutes. Then we pour all this stuff with tomato paste, and also season with ziray, coriander, salt and cinnamon, ground in a mortar. We bring the chili to a boil, then add to the frying pan boiled beans and eggplants. Stir and stew for another 15-20 minutes. Immediately before serving, sprinkle the dish with grated chocolate on a fine grater. Now (this is optional) we prepare sour cream sauce, with which we will serve our spicy dish. Here everything is simple - we finely rub cheese, mix it with sour cream. Mix and put in a saucepan. Serve with a hot dish. Bon Appetit!
Servings: 4