Berenjena (daily Special) Recipe
Served with rice and bean
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Ingredients
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Main Ingredients
Accompaniments
Method
Preparing the Berenjena
- 1
Slice the Eggplant
Wash and slice the eggplants into 1/2 inch thick rounds. Sprinkle some salt on them and let them sit for about 15 minutes to draw out excess moisture.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add minced garlic and diced onion. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
- 3
- 4
Add Tomato Sauce and Spices
Pour in the tomato sauce, cumin, black pepper, and additional salt to taste. Stir well and let it simmer for another 5 minutes.
Cooking the Rice and Beans
- 5
Prepare the Rice
In a medium pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- 6
Heat the Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through. You can season them with a pinch of salt and cumin if desired.
Serving
- 7
Plate the Dish
Serve the sautéed eggplant alongside a portion of rice and black beans. Garnish with fresh cilantro and a wedge of lime on the side.
- 8
Enjoy!
Squeeze the lime over the eggplant and beans for added flavor and enjoy your delicious Berenjena with rice and beans!
