Burnt aubergine chilli can be seen as a unique and different way of enjoying the classic chilli we all know and love and there is nothing wrong with that.
Eggplant, sometimes referred to as aubergine, is a multipurpose vegetable that may be used in a wide variety of recipes. Charring the eggplant brings out its natural sweetness and adds a delicious smokey flavor, making it one of the most exciting ways to prepare it.
Ingredients
To create this delicious burnt aubergine chilli, gather the following ingredients:
Two medium-sized aubergines
One large onion, finely chopped
Three cloves of garlic, minced
One red bell pepper, diced
One green bell pepper, diced
Two cans of chopped tomatoes
One can of kidney beans, drained and rinsed
One tablespoon of tomato paste
Two teaspoons of ground cumin
Two teaspoons of smoked paprika
One teaspoon of chili powder (adjust to taste)
Olive oil for cooking
Burnt Aubergine Chilli
Preparing the Aubergine
Prepare the aubergines first. After rinsing them with cold water, pat dry. Cut each aubergine lengthwise in half. You can either use a stovetop approach or an outdoor grill to get the best scorched flavor.
Set the grill to high if you’re using one. Arrange the aubergines on the grill grates, cut-side down. Let them roast until the skin is blistered and browned, about 10 to 15 minutes. If using the stovetop approach, put the aubergines cut-side down in a cast-iron skillet that has been heated to high heat. Using a spatula, carefully press down to guarantee uniform charring.
After the aubergines are charred, turn off the fire and allow them to cool a little. Using a spoon, remove the meat and cut it into small pieces. Put aside.
Developing the Tastes
Heat a good amount of olive oil in a deep pan or large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it turns translucent and golden. Add the minced garlic and simmer for one more minute, or until fragrant.
Then, add to the pot the chopped green and red bell peppers. They should soften a little after about five minutes of sautéing. Your chilli will get texture and sweetness from the combination of these vegetables.
Making It Hotter
It’s time to add the spices when your foundation is prepared. Add the chili powder, smoked paprika, and ground cumin. Coat the vegetables with these fragrant spices by giving them a good stir. To properly develop their tastes, let them cook for one more minute.
Stir everything together after adding the diced tomatoes and their liquids. Next, add the tomato paste and kidney beans that have been drained to the mixture. Your dish will gain heartiness and protein from the beans.
Add The Aubergine
The aubergine flesh should now be roasted and added to the saucepan. Be cautious not to break up the beans too much when you gently fold it into the mixture. Adjust the amount of salt and pepper to suit your taste.
Simmer your chilli for 20 to 30 minutes on low heat. The sauce will thicken and all the flavors will blend together beautifully throughout this simmering time.
Let It Simmer
In order for all the ingredients to meld together beautifully, simmering is essential in this recipe. As the flavors combine, the veggies continue to soften and the spices release their oils. This step turns your recipe from a straightforward vegetable mix into a deep, flavorful chilli.
Last-Minute Details
Taste your chilli one last time and adjust the seasonings if needed once it has achieved the consistency you want. At this point, feel free to add more chili powder or even some freshly chopped chilies if you want your food hotter.
Add a good amount of freshly chopped coriander (cilantro) as a garnish to your chili before serving. In addition to adding color, this will provide your dish’s deep flavors a novel contrast.
See also: Cauliflower and celeriac soup
Serving Suggestions
You can eat burnt aubergine chilli by itself or with a variety of other foods. Think of serving it with warm crusty bread or fluffy rice for dipping. Top each plate with slices of creamy avocado and a dollop of sour cream or yogurt for an additional layer of richness.
For a playful take on classic chilli recipes, you might also think about serving this meal over baked potatoes or with tortilla chips. It may also be used as a taco or burrito filling; just fill several tortillas with this tasty mixture and top with your preferred toppings!
Storing The Leftovers
The fact that charred aubergine chilli keeps well in storage is one of its best qualities! After everything has cooled fully, store any leftovers in the refrigerator for up to three days in an airtight container. As they remain in the refrigerator, the tastes will continue to develop.
Reheating can be done in the microwave until well heated or on the stovetop over low heat. Before reheating, just whisk in a little water or broth if your chilli has become too thick from storage.
Chilli Freezing
Try freezing your charred aubergine chili if you want to prepare this recipe in advance or have extras after eating it fresh! Let it cool completely before putting it in bags or containers that may be frozen. For up to three months, it can be frozen.
Just thaw it overnight in the fridge and then reheat it on the stovetop or microwave, as described above, when you’re ready to eat it again.
In conclusion
Not just another vegetarian recipe, burnt aubergine chilli is a riot of tastes that demonstrates how basic ingredients can work in unison when prepared with care and imagination. This recipe will definitely satisfy your demands and pleasure your taste senses, whether you’re seeking for a hearty dinner on a cold evening or an impressive dish to serve to visitors.
