Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, baked aubergine veggie chilli. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Try them baked, grilled or barbecued as a veggie main or in side dishes. Try aubergine for a filling veggie meal worthy of Sunday lunch. Serve up this smoky spiced supper with brown rice.
Baked aubergine veggie chilli is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Baked aubergine veggie chilli is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have baked aubergine veggie chilli using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Baked aubergine veggie chilli:
- Make ready 300 g red lentils
- Take 2 red onions (medium)
- Prepare 1 Green pepper
- Make ready 2 sticks celery
- Make ready 1/2 tsp chilli powder
- Take 4 cloves garlic
- Take 1 X 400g can chopped tomatoes
- Make ready 1 X 400g can red kidney beans
- Prepare 800 ml vegetable stock
- Make ready 30 g grated dark chocolate
- Take Splash dark soy sauce
- Get 2 carrots
- Make ready Olive oil
This dish makes a colourful midweek meal. Learn how to make this healthy baked and roasted aubergine veggie dish with our easy step-by-step recipe video. Roasting or baking your aubergine will guarantee its bursting with flavour as well as vitamins too. You can also grill or BBQ aubergine for an deep. flourless baking.
Instructions to make Baked aubergine veggie chilli:
- Peel, slice and finely chop the onion, carrots, celery, pepper and garlic.
- Slice the aubergine, drizzle with olive oil and bake in the oven for 30 mins until the aubergine is blackening around the edges. Remove from oven and chop into smaller pieces.
- Heat the olive oil and gently sauté the vegetables until turning soft. Meanwhile if using dry lentils boil for 10 minutes until al dente.
- Now add the drained kidney beans, chopped tomatoes, lentils and chilli powder to the pan with the vegetables. Feel free to add oregano or other mixed spice as you wish.
- Add vegetable stock and soy sauce then turn to a low heat and simmer for up to 1 1/2 hours.
- Serve with sour cream, guacamole and tortilla chips or with rice or a baked potato. Delicious!
Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage). Good veggie chili is so darn good that you won't even notice there's no meat in it! A sophisticated dish with contrasting flavours, where meaty aubergine meets fluffy couscous. Made with aubergines and packed full of spices, this Indian-style dish is the perfect go-to dinner for a Meat Free Monday. aubergine recipes; recipes from around the world from real cooks.
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