This hot aubergine chili is low in fat. Serve this smoked spicy dinner with brown rice and all your favorite garnishes
If you have a gas cooker, place the eggplant directly over a fired ring to cook through, turning occasionally with kitchen tongs, until completely burned.
Alternatively, use a grill or heat the grill to its maximum temperature and cook, turning occasionally, until completely blackened (the grill will not give you the same smoky flavor).
Let cool on a plate, then remove the charred skin and remove the stem. Cut the meat roughly into pieces and reserve.
In a large skillet, heat the oil, add the onion and carrots with a pinch of salt, and fry over medium-low heat for 15-20 minutes until the carrots have softened.
Add the eggplant, both types of lentils, beans with liquid from the can, soy sauce, tomatoes, chocolate, chili powder, oregano, and spices. Stir to combine, then pour into the broth.
Bring to a boil, then lower the heat to very low. Cover with a lid and cook for 1 and 1/2 hours, checking and stirring every 15-20 minutes to avoid burning. Remove the lid and bring the mixture to a simmer over medium-low heat, stirring occasionally, for about 15 minutes until you have a thick sauce. Add the lemon juice and taste the seasoning; add more salt if necessary. Serve hot over rice with whatever side you want!
1 eggplant 1 tablespoon olive oil 1 red onion, diced 2 carrots, finely chopped 70g Puy lentils or green lentils, rinsed 30g red lentils, rinsed 400g beans 3 tablespoons dark soy sauce 400g or 1 can diced tomatoes 20g dark chocolate, chopped very fine ¼ teaspoon chili powder 2 teaspoons dried oregano2 teaspoons ground cumin2 teaspoons smoked sweet paprika1 teaspoon coriander1 teaspoon cinnamon 800 ml vegetable juice of ½ lime
With brown rice Tortilla chips, mashed avocado, yogurt or sour cream, shredded cheddar cheese, chopped cilantro (optional)
Original Recipe Izy Hossack