Burnt Aubergine Veggie Chilli

by BBC Good Food

This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced vegetarian supper with brown rice and all your favourite trimmings

Method

Based on 4 servings, adjust as needed.

Step 1

If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won’t give you the same smoky flavour but will still work). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.

Step 2

In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.

Step 3

Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.

Step 4

Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning – add more salt if needed. Cook the rice at this point according to the packet instructions. Serve the chilli hot over rice with some vegan yoghurt, vegan cheese and tortilla chips if you like.

  • Ingredients
  • Based on 4 servings
  • 4 tbsp Vegan Plant Based Yoghurt 1x Plant Based by ASDA Plain Soya Yogurt Alternative 500g 500g
  • 60g Vegan Cheese, grated 1x Violife Original Flavour Grated 200g 200g
  • 0.25 tsp Chilli Powder 1x COOK by ASDA Mild Chilli Powder 44g
  • 220g Brown Rice 1x ASDA Easy Cook Long Grain Brown Rice 1kg
  • 20g Dark Chocolate, finely chopped 1x JUST ESSENTIALS by ASDA Dark Chocolate Sharing Bar 100g
  • 200g Tortilla Chips 1x ASDA Lightly Salted Tortilla Chips 180g 180g
  • 30g Dried Red Lentils, rinsed 1x ASDA Red Lentils 500g 500g
  • 1 tbsp Olive Oil, or rapeseed oil 1x ASDA Olive Oil 1 Litre 1l
  • 2 tsp Ground Cumin 1x ASDA Ground Cumin 41g
  • 1 Tin Kidney Beans 1x JUST ESSENTIALS by ASDA Red Kidney Beans 400g
  • 0.5 Lime, juiced 1x ASDA Loose Lime each
  • 3 tbsp Dark Soy Sauce 1x ASDA Dark Soy Sauce 150ml 150ml
  • 2 tsp Sweet Smoked Paprika 1x COOK by ASDA Paprika 46g
  • 10g Coriander 1x ASDA Aromatic & Zesty Coriander 30g
  • 1 tsp Cinnamon 1x COOK by ASDA Ground Sweet Cinnamon 38g
  • 1 Red Onion, diced 1x ASDA 3 Sweet & Crunchy Red Onions 3pk
  • 1 Aubergine 1x ASDA Aubergine each
  • 2 Carrots, peeled and finely diced 2x ASDA Grower's Selection British Carrots 500g 500g
  • 70g Dried Green Lentils, or puy lentils 1x ASDA Green Lentils 500g 500g
  • 400g Chopped Tomatoes 1x ASDA Chopped Tomatoes 400g 400g
  • 2 tsp Dried Oregano 1x COOK by ASDA Oregano 12g 12g
  • 800ml Vegetable Stock 1x ASDA Vegetable Stock Cubes 12 x 10g (120g) 12x10g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 125g
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