Smoky Aubergine Chilli
Smoky Aubergine Chilli



  • 1 aubergine
  • 1 tbsp oil
  • 1 red onion, diced
  • 2 carrots, diced
  • 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 of oregano, cumin, and smoked paprika
  • 1 tsp each of ground coriander and cinnamon
  • 800ml veg stock
  • Pop the aubergine directly on a gas hob ring to char completely and burn all over. Set aside to cool, then peel the charred skin and remove the stem. Roughly chop the flesh and set aside.
  • In a large pan, heat the oil and soften the onion and carrots with a pinch of salt for 15 mins. Chuck in the aubergine, lentils, kidney beans (with the liquid from the tin), tomatoes, soy sauce, chocolate, and all the herbs and spices. Stir well, add the stock, and cook - covered - on a low heat for 90 mins, stirring occasionally.
  • Remove the lid and simmer over a medium heat for 15 mins to thicken. Season to taste, then serve with brown rice and tortilla chips - delicious!
2 hrs
4 serving

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