Burnt aubergine veggie chilli

This was time-consuming, and I made a few tweaks, but it was ultimately delicious and worth the time and effort. I charred the eggplant in the oven because the way that is described in the recipe sounded insane and intimidating. I also added more beans (a can of black and pinto plus the kidney beans), less lentils (1/2 cup), and a whole can of Chipotle in Adobo. Only used 2 cups of stock. Added a dash of liquid smoke. Served with fritos and shredded cheese. Absolutely delicious. Will definitely make again.

I agree with all the comments. It was perfect with half the amount of stock! I added more chilli and a little bit of marjoram at the end. Delicious!

Half the stock!

Very good. I'll be making this many times. I did it in the slow cooker after stage 3, as per advice. And only used 500ml stock. I don't have a gas hob so had to grill the aubergine. Prick it before as mine exploded😆

Per comments on original recipe reduce the stock and up the chilli. Plus there are tips if you are using a blowtorch to char the aubergine - further cooking will be required.

Love this recipe! I usually add a couple of cloves of garlic. I also half the amount of stock. Also I never have chocolate lying around so don’t add it and it’s lovely without

Or: Miss out the Aubergine & step 1 and just add finely chopped courgette. Also, replacing rkb with chickpeas tastes just as good.

This is by far my favourite vegetarian recipe, really flavourful, great combination of flavours

Took a little work upfront, but by far the best veggie chilli I’ve had. Used 3 small aubergines and added a courgette

Add garlic Only 500ml stock More chilli Prick aubergine before putting in oven Use Chipotle paste for more smoky flavour

Made this in Jan without eating it (put it in the freezer!) froze beautifully and we have just thoroughly enjoyed it! 😁 Defo a make again!

This was nice enough, but there wasn't nearly enough aubergine. Would double or treble if I did it again.

really jummy! definitely making this again.

Rich, filling, and tastes almost meaty.

Make this all the time. It takes a while to cook down the liquid but i think thats what makes it so delicious. Alternatively can be pressure cooked in 10 mins!

I used cocoa powder instead of chocolate and added tomato ketchup for sweetnes - yum! Also added lots of surplus vef such a parsnip, swede sprouts and celery

Delicious but wayyy too much liquid in the recipe. I ended up adding roughly double the amount of red lentils and cooking uncovered to reduce the liquid, but I would recommend only using about 500ml of stock. It's tasty though and made plenty for leftovers.