Ingredients with Measurements:
- 1 large eggplant, peeled and diced
- 2 red bell peppers, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 2 cups of vegetable broth
- 1/2 cup of creamy peanut butter
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced eggplant and red bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
3. Add the cumin, chili powder, salt, and pepper to the pot and stir to combine.
4. Pour in the vegetable broth and diced tomatoes and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes, or until the eggplant is tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Transfer the mixture to a blender or food processor and puree until smooth.
8. Return the puree to the pot and stir in the black beans and peanut butter.
9. Cook the mixture over low heat for another 10-15 minutes, stirring occasionally, until the peanut butter is fully incorporated and the flavors have melded together.
10. Stir in the chopped cilantro and serve hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 35g
Protein: 12g
Fiber: 10g
Sugar: 12g
Substitutions for ingredients:
- You can use any type of bell pepper instead of red bell peppers.
- You can use any type of beans instead of black beans.
- You can use any type of nut butter instead of peanut butter.
Variations:
- Add some diced sweet potato or butternut squash to the pot for extra sweetness and texture.
- Use different spices, such as smoked paprika or coriander, to change up the flavor.
- Top the dish with some crumbled feta cheese or chopped peanuts for added crunch.
Tips and tricks:
- Make sure to dice the eggplant and red bell peppers into small, bite-sized pieces for even cooking.
- If you don't have a blender or food processor, you can use an immersion blender to puree the mixture directly in the pot.
- Taste the dish before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the dish in a large bowl or individual bowls, garnished with some fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges, crumbled feta cheese, chopped peanuts
Pairings:
This dish pairs well with rice, quinoa, or crusty bread.
Suggested side dishes:
- Grilled vegetables, such as zucchini or asparagus
- A simple green salad with a vinaigrette dressing
- Roasted sweet potatoes or butternut squash
Troubleshooting advice:
- If the mixture is too thick, add a little more vegetable broth until it reaches your desired consistency.
- If the mixture is too thin, simmer it over low heat for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the eggplant and red bell peppers until they are fully tender and cooked through.
Food history:
Mancha Manteles is a traditional Mexican dish that translates to "tablecloth stainer" because of its rich, flavorful sauce. It typically features meat, but this vegetarian version swaps in eggplant and red bell peppers for a hearty, satisfying meal.
Flavor profiles:
This dish is savory, slightly spicy, and nutty, with a hint of sweetness from the red bell peppers.
Serving suggestions:
Serve this dish as a main course for a vegetarian dinner party or as a hearty lunch or dinner for the family.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A