Burnt eggplant vegetarian chili

• eggplant↗1
• olive oil↗1 tbsp tbsp

  or rapeseed oil

• red onion↗1

  diced

• carrot↗2

  finely diced

• puy lentils↗70g g

  or green lentils, rinsed

• red lentils↗30g g

  rinsed

• red kidney beans400g can g
• dark soy sauce↗3 tbsp tbsp
• chopped tomatoes400g can g
• dark chocolate↗20g g

  finely chopped

• chili powder↗¼ tsp
• dried oregano↗2 tsp tsp
• ground cumin↗2 tsp tsp
• sweet smoked paprika↗2 tsp tsp
• coriander1 tsp tsp
• кориця↗1 tsp
• овочевий бульйон↗800ml
• лайм↗½

  вичавлений

• коричневий рис↗
• тартильні чіпси↗

  пюре авокадо, йогурт або сметана, тертий чеддер, грубо нарізаний коріандр (за бажанням)

Step-by-step instructions

1. 1

   If you have a gas stove, place the eggplant directly on a lit ring so it chars completely, turning it occasionally with kitchen tongs, until fully burnt. Or use a barbecue or heat a grill to maximum temperature and cook, turning occasionally, until completely black (the grill won’t give the same smoky flavor). Set aside to cool on a plate, then remove the charred skin and discard the stem. Roughly chop the flesh and set aside.

2. 2

   In a large pan heat the oil, add the onion and carrot with a pinch of salt and sauté over low‑medium heat for 15‑20 minutes until the carrot is soft.

3. 3

   Add the eggplant, both types of lentils, beans (with the liquid from the can), soy sauce, tomatoes, chocolate, chili powder, oregano and spices. Stir, then pour in vegetable broth. Bring to a boil, then reduce heat to very low. Cover and cook for 1½ hours, checking and stirring every 15‑20 minutes so it doesn’t burn.

4. 4

   Remove the lid and let the mixture simmer over low‑medium heat, stirring occasionally, for about 15 minutes until a thick sauce forms. Add lime juice and taste – add more salt if needed. Serve hot over rice with any desired toppings!