Aubergine Perfection
The initial step to creating this delicious chilli involves preparing the aubergine. If you own a gas hob, the best method is to char the aubergine directly
over an open flame, turning it with kitchen tongs until the skin is entirely blackened. Alternatively, a barbecue or a grill set to its maximum heat can achieve a similar smoky effect, though the depth of flavour might differ slightly. Once charred, remove the aubergine from the heat and let it cool down on a plate. The next step involves removing the charred skin and cutting off the stem. Finally, roughly chop the soft flesh of the aubergine to prepare it for the next stage of the cooking process.
Sautéing the Base
The base of the chilli gets a delicious start. In a large pan, pour in the olive oil and place it over medium heat. Add the diced red onion and carrots, seasoning with a pinch of salt, and let them sauté. This allows the vegetables to soften and release their flavours. The onions and carrots should cook for approximately 15 to 20 minutes, or until the carrots have become tender. This process is crucial for building a flavourful foundation for the chilli. The slow cooking allows the vegetables to mellow and sweeten, contributing to the overall depth of the final dish. This is a key step in ensuring a well-balanced and tasty dish.
Building the Flavors
Following the sautéing, the aubergine joins the party. Add the chopped aubergine to the pan, along with both the puy and red lentils, and the kidney beans (with the liquid from the can). Now it is time to introduce a series of flavour enhancers. Add the dark soy sauce, chopped tomatoes, dark chocolate, chilli powder, oregano, and various spices such as cumin, sweet smoked paprika, coriander, and cinnamon. Stir everything together to ensure all the ingredients are well combined. Then, pour in the vegetable stock, bringing the mixture to a boil. After boiling, lower the heat to a simmer, cover with a lid, and allow it to cook for 1.5 hours. Stir every 15 to 20 minutes to prevent burning.
Simmer and Serve
The final phase involves removing the lid and letting the mixture simmer over low to medium heat, stirring occasionally, for roughly 15 minutes. This will thicken the sauce to the desired consistency. Now, stir in the lime juice. It is important to taste and season the chilli, adding more salt if needed. Finally, serve the hot chilli with rice and any accompaniments you desire. Brown rice, tortilla chips, mashed avocado, yogurt or sour cream, grated cheddar, and roughly chopped coriander are some of the serving suggestions that would complement the chilli. This dish is an excellent choice for a satisfying vegetarian meal.
