Roast aubergine chilli

This warm and zingy chilli has great texture and flavour and is a great alternative to a meaty version. As the oven is on to roast the veg I do like to serve this with a baked potato, but I start them off in the microwave first. You don’t need to do this but it does speed the whole process up and you still get the great oven baked taste and texture.

  • 1 aubergine sliced in 1cm discs
  • 1 red pepper cut into 3cm chunks
  • 300g broad beans podded
  • 1 small tin of kidney beans
  • pinch of cayenne pepper
  • 1 tsp ground cumin
  • 1 small cinnamon stick
  • 1/2 onion
  • 1 level tsp dried red chilli
  • 6 large tomatoes chopped
  • Small bunch of coriander
  • 2 baking potatoes
  1. Preheat oven to 210°c
  2. While oven is warming up scrub the potato and prick allover with a fork. Microwave both potatoes on high for 7 minutes to start the cooking process (10 minutes for 4 potatoes). If you don’t have a microwave you can start the potatoes off in the oven around 55 mins before your chilli is ready.
  3. Slice the aubergine into 1cm rounds and toss in a bowl with a tbsp of oil and season with a pinch of salt and cayenne pepper.
  4. Take the potatoes out of the microwave and rub each one with a tsp of oil and sprinkle with salt. Place directly on an oven rack for 25-30 mins.
  5. Spread your aubergine and peppers on a baking tray and place underneath your potatoes to catch any drips as they cook.
  6. Cook for 15-20 minutes when the aubergine and peppers should be soft but still holding their shape.
  7. Blanch your broad beans in some boiling water for 2 minutes then drain (and skin if required)
  8. Heat some oil in a pan and gently fry the onion and garlic for a few minutes to soften.
  9. Add the cumin, chilli and cinnamon stick and continue to cook for 2-3 minutes.
  10. Drain and rinse the kidney beans and add with the chopped tomatoes to the pan bringing back to the boil
  11. Simmer the mixture for 20 minutes until the tomatoes have softened and reduced, add the broad beans and the roasted veg and warm through. Discard the cinnamon when ready to serve.
  12. When you can feel the potato is soft all the way through, split it and add the chilli, serving with a sprinkling of coriander and some soured cream.


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