Burnt aubergine veggie chilli

• 份量: 4 servings
• 活動時間: 25 minutes
• 總時間: 2 hours 25 minutes

食材

1 aubergine

1 tbsp olive oil or rapeseed oil

1 red onion diced

2 carrots finely diced

70g puy lentils or green lentils, rinsed

30g red lentils rinsed

400g can kidney beans

3 tbsp dark soy sauce

400g can chopped tomatoes

20g dark chocolate finely chopped

¼ tsp chilli powder

2 tsp dried oregano

2 tsp ground cumin

2 tsp sweet smoked paprika

1 tsp coriander

1 tsp cinnamon

800ml vegetable stock

½ lime juiced

brown rice

tortilla chips mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)

步驟

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). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.

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.

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.

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. Serve hot over rice with whichever accompaniments you want!

營養

• 卡路里: 316
• 總脂肪: 8 g
• 飽和脂肪: 2 g
• 鈉: 2.2 mg
• 總碳水化合物: 38 g
• 膳食纖維: 17 g
• 總糖: 17 g
• 蛋白質: 15 g