Eggplant and Chocolate Chili


3 Eggplants

1 tbs. pink Himalaya salt

Avocado oil

1 red onion, diced

2 - 3 carrots, diced

100 g green lentils

400g (2 cans) kidney beans

200g (1 can) black beans

3 tbsp. soy sauce

400g ( cans) diced tomatoes

2 tbsp. dark Cocoa powder

1 tsp chili powder

2 tsp oregano

2 tsp ground cumin

2 tsp sweet paprika

1 tsp coriander

1 tsp cinnamon

1 Liter vegetable stock


1. Preheat oven to 350 degree Fahrenheit. Wash the eggplant and then chop into 2 inches slices. Sprinkle with the Himalaya salt and let it draw the water for 10 minutes. Prepare a baking tray and sprinkle the eggplants with the avocado oil and roast in the oven for 25 minutes.

2. In a large sauce pan, heat a little avocado oil. Add the onions and carrots with a pinch of salt and fry over low - medium heat for 12-15 minutes or until the carrots have softened.

3. Add the eggplant, lentils, beans, soy sauce, tomatoes, cocoa powder and spices. Stir to combine, then pour in the vegetable stock. Bring to boil, then turn down the heat to low. Cover with a lid and cook for 90 minutes, checking and stirring ever 10 minutes to prevent it from burning.

4. Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally for about 15 minutes.

5. Serve over hot brown rice with guacamole.

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