Wednesday, 8 April 2009

Mexican mood

Ok, I won't pretend I know mexican food, because I don't. But that day I somehow fancied eating mexican food and that's where the inspiration is.

Something simple, balanced, with meat and vegge, and my take on mexican: the kidney beans and the melted cheese. My other priorities were time, effort and taste - and what I had in my kitchen on course. Accessorily, it's easy to adapt for vegans/vegetarians.

So here's what came up from my foodie brain:
- 1 big aubergine, sliced
- 500g minced beef
- 1 can kidney beans
- a few cubes of cheese
- jalapeno chilis cut in slices
- salt pepper
- Optional: 1 can of diced tomato, salt, pepper

Dispose the aubergine as a layer at the bottom of an oven dish

Mix the meat with the chillis, salt and pepper, and dispose as a layer on top of the aubergines

(If you choose to use tomatoes, pour it over the meat, or if you are vegetarian/vegan, forget the meat and us the tomatoes)
And on top of the meat, pour the drained beans and top up with the cheese(or alternative for vegans) cubes.

Place in the oven for 20 minutes at 20 degreesC,

And there you have it, your tasty dish!, and it looks good!

Serving suggestion: on a tortilla, with sour cream, and if you fancy some guacamole...and sprinkle with some tobasco! For coeliacs, just have it as is!

Verdict? I'll definitely do it again, I created iot on the spur of the moment and it's always a good thing. It was tasty, I could bring it to work the next day, and reheated, it was still as good (I prepared it with couscous the next day - I know, not very mexican!).
The aubergine was my favorite part, it was creamy and had absorbed the juice of the meat you'll notice: no fat added...

So yes the dish fit the bill, and i hope you'll enjoy it too!

Source: my very own grey matter


Kevin said...

That looks tasty!

Christelle said...

Thanks Kevin! :)