Burnt Aubergine Chilli
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Burnt Aubergine Chilli

Burnt Aubergine Chilli

Ingredients

Method

  • 1 aubergine, chopped
  • 1 tbsp olive oil
  • 1 diced red onion
  • 2 diced carrots
  • 70g green lentils, rinsed
  • 30g red lentils, rinsed
  • 400g tin of kidney beans
  • 3 tbsp soy sauce
  • 400g tin of chopped tomatoes
  • ¼ tsp chilli powder
  • 2 tsp each dried oregano, paprika and cumin
  • 1 tsp each ground coriander and cinnamon
  • 800ml veg stock
  • Fry the onion and carrots in the oil for 20 mins with a pinch of salt. Add the aubergine, all the lentils, kidney beans and their can liquid, soy sauce, chilli powder, tomatoes, spices and oregano. Stir to combine, then pour in the stock. Cook - covered - on a low heat for 90 mins, stirring occasionally.
  • Remove the lid and cook for 15 mins to thicken slightly, then season to taste and serve with your choice of cooked brown rice or nachos.
2 hrs
4 serving

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