Burnt Eggplant Chilli
Burnt Eggplant Chilli



  • 1 eggplant
  • 1 tbsp olive oil
  • 1 diced red onion
  • 2 diced carrots
  • 70g green lentils
  • 30g red lentils
  • 400g tin of kidney beans
  • 3 tbsp soy sauce
  • 400g tin of chopped tomatoes
  • 20g chopped dark chocolate
  • ¼ tsp chilli powder
  • 2 tsp each oregano, cumin, coriander, smoked paprika
  • 1 tsp cinnamon
  • 800g veg stock
  • ½ lime, juice only
  • Grill or barbecue the eggplant whole until blackened all over. Set aside to cool, then peel off the charred skin and roughly chop the flesh. Set aside. Cook the onions and carrots in the oil with a pinch of salt for 15 mins to soften, then add to the pan the eggplant, lentils, kidney beans (with the liquid from the can), tomatoes, soy sauce, chilli, oregano, spices and chocolate. Stir to combine, add the stock, then cover and simmer on low for 90 mins, stirring every so often.
  • Remove the lid and let the mixture simmer for 15 mins to thicken. Stir in the lime juice and season to taste, then serve with brown rice and any sides you fancy.
2 hrs
4 serving

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