Serves 1
Directions
- 1Pierce the aubergine skin with a fork.
- 2Place the aubergine in a baking tray and put it in the oven to burn.
- 3Chop the carrots and onions.
- 4Heat some oil in a frying pan.
- 5Sauté some onion and chilli.
- 6Add garlic and spices.
- 7Rinse the kidney beans.
- 8Add tinned tomatoes, kidney beans, veg stock, soy sauce and cocoa powder to the frying pan.
- 9When the aubergine is charred all over, pierce the skin and scoop out all of the soft and smokey flesh.
- 10Chop the aubergine flesh.
- 11Add the chopped aubergine to the chili and leave it to simmer with some salt and pepper.
- 12Finish with lime juice.
- 13Serve with quinoa and spring onion salsa.
Ingredients
- aubergine
- oil
- onion
- chilli
- garlic
- spices
- tinned tomatoes
- kidney beans
- veg stock
- soy sauce
- cocoa powder
- salt
- pepper
- lime juice
- quinoa
- spring onion salsa
- carrots
Equipment
ovenbaking traycutting boardknifefrying pancolanderspoon
Tips
- This simple technique unlocks a whole new world of rich, smokey and juicy flavors and takes my simple bean chilli to the next level.
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