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
Prep:25 mins
Serves 4
1 aubergine1 tbsp olive oil or rapeseed oil1 red onion, diced2 carrots, finely diced70g puy lentils or green lentils, rinsed30g red lentils, rinsed400g can kidney beans3 tbsp dark soy sauce400g can chopped tomatoes20g dark chocolate, finely chopped¼ tsp chilli powder2 tsp dried oregano2 tsp ground cumin2 tsp sweet smoked paprika1 tsp coriander1 tsp cinnamon800ml vegetable stock½ lime, juiced
STEP 1If 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). 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 2In 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 3Add 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 4Remove 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. Serve hot over rice with whichever accompaniments you want!
