Recipe for Aubergine chilli

Summary

Servings:

Prep time:

15 minutes

Source:

Charred aubergine gives this vegan chilli a delicious, smoky depth, making it a great family midweek meat alternative

Tip the aubergines into a large bowl with 2 tbsp of the oil and a good pinch of salt, and mix well. Heat a non-stick frying pan over a medium-high heat and fry the aubergines for 4-5 minutes, in batches, until browned and charred, then scoop out onto a plate.
Tip in the remaining oil, the onion and a pinch of salt, and cook for 5 minutes until beginning to soften. Add the garlic and cook for a minute before adding the peppers, dried spices and chipotle paste. Stir for 2-3 minutes, then tip in the chopped tomatoes with a full tin of water. Tip in the beans and the aubergines, season well and simmer gently for 40 minutes until thickened.
Stir in the coriander and serve with lime wedges, coconut yogurt and steamed rice.

Ingredients: