You might not realize that burnt aubergine, or eggplant, can transform a simple veggie chili into a complex dish with deep, smoky flavors. As you explore the unique combination of roasted aubergine and hearty legumes, you'll discover how these ingredients work together to create a satisfying meal that appeals to a wide range of palates. But there's more to this dish than just its taste; the method of preparation and the selection of spices can elevate it even further. Curious about how to achieve that perfect balance?
Key Takeaways
- Burnt aubergine veggie chilli features smoky charred aubergine combined with kidney beans and chopped tomatoes for a hearty, flavorful dish.
- Key spices include smoked paprika, chilli powder, and ground cumin, enhancing the depth of flavor in the chilli.
- The dish is rich in fiber, plant-based protein, and essential vitamins, making it a nutritious meal option.
- Best served hot over rice or with tortillas, and can be topped with sour cream and fresh herbs for added flavor.
- Ideal for family meals, this vegetarian dish appeals to both meat-eaters and vegetarians, encouraging shared dining experiences.
History

Although burnt aubergine chilli may seem like a modern dish, its roots dig deep into Middle Eastern cuisine, where charring vegetables has long been a method to boost flavor.
Aubergines, or eggplants, have a rich history, cultivated for over 1,500 years in ancient India and China. The technique of charred aubergine brings a delightful smoky flavour to the dish, enhancing its appeal.
Chilli, with its origins in the Americas, has melded beautifully with hearty legumes, making it a staple in vegetarian cooking. This combination reflects a broader trend towards rich, veggie-forward recipes, showcasing the versatility of ingredients.
As variations of chilli, including burnt aubergine, gain popularity, they highlight the growing interest in flavorful plant-based meals. Additionally, the use of unique and wicked planters can further elevate the experience of growing your own ingredients for such dishes at home.
Recipe

Burnt Aubergine Veggie Chilli Recipe
This burnt aubergine veggie chilli is a hearty and flavorful dish that brings together the smoky essence of charred aubergine and a medley of robust spices. The process begins with grilling the aubergine until it's completely burnt, creating a deep, rich flavor that transforms the dish.
After peeling off the burnt skin, the aubergine becomes creamy and blends seamlessly with the other ingredients, making for a satisfying meal that's both nutritious and delicious.
To create this comforting chilli, you'll combine essential ingredients like kidney beans, chopped tomatoes, and aromatic vegetables, simmering them together to allow the flavors to meld beautifully. This dish isn't only high in fiber and provides a good source of plant-based protein, but it also offers a wonderful way to enjoy a variety of vegetables.
Serve it up with rice or tortillas for a complete meal that everyone will love.
Ingredients:
- 2 medium aubergines
- 1 can kidney beans, drained and rinsed
- 1 can chopped tomatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh coriander, avocado, or grated cheese for serving (optional)
Cooking Instructions:
Begin by charring the aubergines over an open flame or on a grill until the skin is completely blackened, about 15-20 minutes, turning occasionally.
Once burnt, place the aubergines in a bowl and cover with plastic wrap for about 10 minutes to steam, making peeling easier. While the aubergines cool, heat olive oil in a large pot over medium heat.
Sauté the diced onion and minced garlic until softened, about 5 minutes. Peel the charred aubergine and chop it, then add it to the pot along with kidney beans, chopped tomatoes, smoked paprika, chilli powder, ground cumin, salt, and pepper.
Stir well to combine and let the mixture simmer uncovered for at least 1½ hours, stirring occasionally, until the chilli thickens and the flavors deepen.
Extra Tips:
For an even smokier flavor, consider adding a splash of liquid smoke during the cooking process.
If you prefer a spicy kick, feel free to adjust the amount of chilli powder to your taste. This chilli can also be made ahead of time; just let it cool completely, store it in the fridge for up to 3 days, and reheat before serving.
Additionally, it freezes well, so you can prepare a larger batch and enjoy it later!
Cooking Steps

To start making your Burnt Aubergine Veggie Chilli, you'll first char the aubergine over an open flame until it's completely burnt.
Next, sauté the onions with spices to build a solid flavor base.
Finally, stir in the canned tomatoes and let everything simmer with beans and lentils for a hearty dish.
Step 1. Char Aubergine Over Open Flame

Char the aubergine directly over an open flame for a rich, smoky flavor that elevates your veggie chilli.
Place the aubergine on a gas hob or barbecue over high heat. Using kitchen tongs, turn it every few minutes until the skin is completely burnt and blackened, ensuring even charring on all sides.
This process enhances the smoky taste and creates a creamy interior. Once charred, set the aubergine aside on a plate to cool.
After it's cool enough to handle, peel off the burnt skin and remove the stem. Chop the charred flesh roughly; this texture adds depth to your vegan chilli.
Now you're ready to stir to combine with the other ingredients for a delicious meal!
Step 2. Add Spices and Sauté Onions

With the charred aubergine set aside, you're ready to build a flavorful base for your veggie chilli.
Start by heating oil in a large pan over low-medium heat, preparing for sautéing the onions. Add diced onion with a pinch of salt, sautéing for about 15-20 minutes until the onion is translucent and soft.
Once softened, stir in finely minced garlic, cooking for another 2-3 minutes until fragrant. This enhances the flavor profile beautifully.
Next, toast your spices—smoked paprika, ground cumin, and chilli powder—in a dry pan until they become aromatic.
Finally, mix those toasted spices into the sautéed onions and garlic, stirring thoroughly to create a rich, aromatic foundation for your delicious chilli. This method is similar to how you would build a flavorful base in other dishes like the Turkey Bean and Tomato Zoodle Bowl.
Step 3. Stir in Canned Tomatoes

Now it's time to bring your chili to life by stirring in the canned tomatoes. Grab a can of chopped tomatoes (400g) and pour it into your sautéed aromatics, mixing thoroughly to ensure everything combines well.
This step is crucial, as it prevents sticking and guarantees even cooking. The acidity and moisture from the tomatoes will balance the richness of the aubergine and beans.
After adding the tomatoes, adjust the seasoning with salt and pepper to enhance their natural sweetness and boost the overall flavor. Allow the mixture to simmer for a few minutes, letting the ingredients meld together beautifully.
This will set the stage for a delicious chili before you add the beans and other ingredients.
Step 4. Simmer With Beans and Lentils

As you blend in the chopped aubergine, lentils, and kidney beans, stir well to ensure all the flavors are evenly distributed throughout the mixture.
Next, pour in the vegetable stock, bringing it all to a boil. This step helps integrate the ingredients more thoroughly.
Once boiling, reduce the heat to very low, cover the pan, and let it simmer for 1½ hours. This slow cooking allows the burnt aubergine and beans to develop rich flavors.
During the last 15 minutes, remove the lid to thicken the mixture, stirring occasionally for even consistency.
Finally, before serving, squeeze in lime juice and season with salt to enhance the overall taste of your delicious chilli.
Step 5. Adjust Seasoning to Taste

After the chilli has simmered and the flavors have melded together, it's time to adjust the seasoning to perfect the dish.
Start by tasting the chilli; this is crucial to enhance flavor. If it needs a boost, add salt and pepper in small increments.
For a brighter profile, squeeze in some lime juice, balancing the richness of the dark chocolate and other ingredients.
If the consistency is too thick, gradually incorporate vegetable stock or water until it reaches your desired texture.
To deepen the flavor, consider adding a pinch of smoky spiced paprika or extra chili powder if you crave more heat.
Always remember to taste the chilli after each adjustment to ensure it's just right.
Final Thoughts

While exploring the flavors of burnt aubergine veggie chilli, you'll find it to be a satisfying and wholesome dish that truly elevates vegetarian cooking.
This burnt aubergine chilli recipe isn't just easy to make; it's packed with nutrients from various vegetables and legumes. You can easily batch cook it, making it perfect for busy weeknights.
Serve hot over rice, or enjoy it with tortillas. Don't forget to top it with sour cream or fresh herbs for an extra flavor boost.
This chilli sin carne appeals to everyone, even those who might hesitate to embrace vegetables. With its smoky depth and delightful textures, it's a meal that brings the family together and introduces a new favorite.