Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, baked aubergine veggie chilli. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Baked aubergine veggie chilli is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Baked aubergine veggie chilli is something that I’ve loved my entire life. They’re fine and they look wonderful.
This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced supper with brown rice and all your favourite trimmings. 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.
To get started with this recipe, we have to first prepare a few components. You can have baked aubergine veggie chilli using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Baked aubergine veggie chilli:
- Get 300 g red lentils
- Make ready 2 red onions (medium)
- Take 1 Green pepper
- Prepare 2 sticks celery
- Take 1/2 tsp chilli powder
- Prepare 4 cloves garlic
- Take 1 X 400g can chopped tomatoes
- Make ready 1 X 400g can red kidney beans
- Get 800 ml vegetable stock
- Take 30 g grated dark chocolate
- Make ready Splash dark soy sauce
- Make ready 2 carrots
- Make ready Olive oil
A quick and easy way to make a healthy-but delicious-light meal. For a detailed recipe get in touch via my website (click button at lower right of header. If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Stir to combine, and then pour in the stock.
Instructions to make Baked aubergine veggie chilli:
- Peel, slice and finely chop the onion, carrots, celery, pepper and garlic.
- Slice the aubergine, drizzle with olive oil and bake in the oven for 30 mins until the aubergine is blackening around the edges. Remove from oven and chop into smaller pieces.
- Heat the olive oil and gently sauté the vegetables until turning soft. Meanwhile if using dry lentils boil for 10 minutes until al dente.
- Now add the drained kidney beans, chopped tomatoes, lentils and chilli powder to the pan with the vegetables. Feel free to add oregano or other mixed spice as you wish.
- Add vegetable stock and soy sauce then turn to a low heat and simmer for up to 1 1/2 hours.
- Serve with sour cream, guacamole and tortilla chips or with rice or a baked potato. Delicious!
Baked stuffed aubergine with walnut and Roquefort. Blue cheese and walnuts add a festive note to this delicious veggie stuffed aubergine. The dish can be mostly made it in advance - just add the topping and reheat before serving. flourless baking. Aubergine kebabs with charred onion salsa. This recipe for salt-baked beetroot, smoked aubergine, goat's cheese and walnuts comes from Trinity in Clapham Old Town and makes.
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