Spicy Salsa Negra Eggplant with Black Bean Sauce

Servings: 4


  • 2tablespoons olive oil, plus more for oiling the baking sheet
  • 2pounds eggplant, preferably Asian or other small variety
  • 9tablespoonsSalsa Negra , divided use
  • 2cups cooked black beans, undrained
  • Salt
  • 1/2cup Mexican crema, crème fraiche or sour cream
  • Afew tablespoons crumbled queso fresco or other fresh cheese like goat cheese or mild feta
  • Ahandful of cilantro leaves


To roast the eggplant, heat oven to 425 degrees.  Smear a little oil on a rimmed baking sheet.  Trim ends from the eggplant and cut into ½-inch-thick rounds (if any rounds are larger than 2 inches in diameter, cut them into half-moons).  Scoop eggplant into a bowl and drizzle with oil and 6 tablespoons of the Salsa Negra.  Toss to coat evenly.  Spread on a prepared baking sheet and roast for 20 minutes or until the eggplant is soft and beginning to brown. 

Puree the black beans in a blender or food processor, adding a little more bean liquid or water if necessary to get them moving through the blades. Scrape into a small (1- to 2-quart) saucepan and stir in enough liquid to give the puree the consistency of cream soup, usually a generous ¼ cup.  Stir in the remaining 3 tablespoons of the Salsa Negra and simmer over medium-low heat for a few minutes to harmonize the flavors.  Taste and season with a little more salt if the sauce needs it.

Spoon some warm sauce on each dinner plate to create a base for the other components.  Top with a portion of the eggplant, dollop with crema and sprinkle with queso fresco and cilantro leaves.  Your full flavored, meatless dish is ready to serve.

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