# Burnt Aubergine Chilli

A rich, smokey burnt aubergine chili served with a simple spring onion salsa for a fresh finish.

- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. Pierce the aubergine skin with a fork.
2. Place the aubergine in a baking tray and put it in the oven to burn.
3. Chop the carrots and onions.
4. Heat some oil in a frying pan.
5. Sauté some onion and chilli.
6. Add garlic and spices.
7. Rinse the kidney beans.
8. Add tinned tomatoes, kidney beans, veg stock, soy sauce and cocoa powder to the frying pan.
9. When the aubergine is charred all over, pierce the skin and scoop out all of the soft and smokey flesh.
10. Chop the aubergine flesh.
11. Add the chopped aubergine to the chili and leave it to simmer with some salt and pepper.
12. Finish with lime juice.
13. Serve with quinoa and spring onion salsa.

## Equipment

- oven
- baking tray
- cutting board
- knife
- frying pan
- colander
- spoon

## 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.

## Source

- Original video: https://www.instagram.com/reel/DQpL5rFgu1a/?igsh=MWdndWc2dmIxanRjMw==
- Recipe page: https://www.cliprecipe.com/recipe/7c37436d-4b9e-4396-9ca1-d7edb74a569b
- Extracted: 2025-11-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt