Burnt aubergine veggie chilli

by Mr Hugo AL 2001

Prep: 25 minsCooking: 0 minsServes 4

Instructions

Step 1
If you have a gas stove, place the aubergine directly over a lit burner to char fully, turning it occasionally with kitchen tongs until it is burned on all sides. Alternatively, you can grill it on a barbecue or under a grill set to its highest setting, turning occasionally until entirely blackened (note that the grill won't provide the same smoky flavor). Allow it to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set it aside.
Step 2
In a large pan, warm the oil and add the onion and carrots with a pinch of salt. Sauté over low-medium heat for 15-20 mins until the carrots have softened.
Step 3
Include the aubergine, both kinds of lentils, the kidney beans with their can liquid, soy sauce, tomatoes, chocolate, chilli powder, oregano, and spices. Stir everything together, then add the stock. Bring to a boil, then reduce the heat to a very low setting. Cover with a lid and let it cook for 1½ hours, ensuring you check and stir every 15-20 minutes to avoid burning.
Step 4
Take off the lid and allow the mixture to simmer on low-medium heat, stirring now and then, for about 15 minutes until a thick sauce forms. Mix in the lime juice and check the seasoning – add extra salt if necessary. Serve hot over rice with your choice of accompaniments!

Recipe Story

Deliciously Charred Burnt Aubergine Veggie Chilli

Craving a hearty and flavorful dish that's packed with wholesome ingredients? Look no further than our Burnt Aubergine Veggie Chilli—a vibrant medley of charred aubergine, aromatic spices, and nutrient-rich legumes. This delightful dish is designed to tantalize your taste buds and comfort your soul.

Main Flavors and Ingredients

The star of the show is the burnt aubergine, offering a smoky depth that elevates the chilli to a new level of deliciousness. Combined with sweet smoked paprika, ground cumin, and a dash of cinnamon, this base creates a symphony of flavors, balanced by the mild sweetness of carrots and the robust richness of kidney beans and lentils.

A hint of dark chocolate adds a luxurious bitterness, while the zest of lime juice brightens each bite. The result? A complex, layered flavor profile that's sure to wow any crowd.

Quick and Easy Cooking

With a total cooking time of just 25 minutes, this veggie chilli is perfect for busy weeknights or laid-back weekends. The preparation is straightforward, making it accessible for cooks of all levels without compromising on taste.

Health Benefits

This dish isn't just tasty—it's nourishing too! High in fiber and plant-based protein from lentils and kidney beans, this chilli supports digestive health and sustains energy levels. Aubergines and carrots contribute essential vitamins and antioxidants, making this dish as nutritious as it is delicious.

Serving Suggestions

Our Burnt Aubergine Veggie Chilli is incredibly versatile. Serve it over a bed of fluffy brown rice for a satisfying main course, or pair it with crisp tortilla chips for a delightful crunch. Customize your bowl with creamy mashed avocado, dollops of yogurt or soured cream, and a sprinkle of grated cheddar. Boost the visual appeal with a garnish of roughly chopped coriander if desired.

Variations

Love a vegan twist? Simply omit the cheddar and sour cream—or replace them with their plant-based counterparts. For a gluten-free option, ensure your soy sauce and stock are certified gluten-free.

This Burnt Aubergine Veggie Chilli is all about capturing the wholesome goodness of fresh ingredients in a warm, comforting dish. Whether you’re feeding a family or savoring a solitary moment of indulgence, this chilli promises to deliver a bowl full of goodness every time.

So go ahead, embrace the flavors, unleash your creativity, and make this veggie chilli your own!