VEGETARIAN CHILI WITH EGGPLANT
Steps:
- Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and saute' until almost tender, adding a little bit more oil if necessary. Remove the eggplant to a casserole, Dutch oven or crock pot. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers and saute' just until softened, about 10 minutes. Add to the casserole with any oil. Place the casserole over low heat (or if using a crock pot, put all ingredients in the pot until ready to plug in) and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently, for 30 minutes. Stir in the kidney beans, chick-peas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste and adjust seasonings. Serve immediately with brown rice and lots of shredded cheddar cheese. Serves 8 - 10 portions
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LUCERO DUARTE
[email protected]I'm always looking for new vegetarian chili recipes, and this one definitely didn't disappoint! The eggplant added a unique flavor and texture that I really enjoyed. I'll definitely be making this again.
Joel Pizarro
[email protected]This chili was a great way to use up some leftover eggplant. It was easy to make and the flavors were delicious. I served it with a side of cornbread and it was a hit with my family.
Me m
[email protected]I'm not a vegetarian, but I'm always looking for new and interesting recipes. This chili definitely fit the bill! The eggplant added a unique flavor and texture that I really enjoyed. I'll definitely be making this again.
Arif Adnan
[email protected]This chili was easy to make and it turned out great! The eggplant added a nice depth of flavor and the spices were perfect. I served it with rice and it was a delicious and satisfying meal.
Shakila Yesmin
[email protected]This chili was a bit spicy for my taste, but I still enjoyed it. The eggplant added a nice smoky flavor and the beans and tomatoes were cooked perfectly. I served it with a side of sour cream and it helped to cool down the spice level.
Toyin Malcolm
[email protected]I'm always looking for new ways to make chili, and this recipe definitely caught my eye. The eggplant added a unique flavor and texture that I really enjoyed. I'll definitely be making this again.
Rawaa Suliman
[email protected]This chili is a great way to get your daily dose of vegetables. It's packed with eggplant, tomatoes, and beans, and it's full of flavor. I served it with a side of cornbread and it was a delicious and satisfying meal.
sajiba ahommed
[email protected]I'm not usually a fan of eggplant, but I decided to give this recipe a try and I'm so glad I did! The eggplant was cooked perfectly and added a nice smoky flavor to the chili. I'll definitely be making this again.
Wael Sh
[email protected]This chili was a great way to use up some leftover eggplant. It was easy to make and the flavors were delicious. I served it with sour cream and shredded cheese and it was a hit with my family.
Tasneem Ford
[email protected]I made this chili for a potluck and it was a huge hit! Everyone loved the smoky flavor of the eggplant and the hearty texture of the chili. I'll definitely be making this again for my next party.
TRVR
[email protected]This chili was easy to make and packed with flavor. I loved the combination of spices and the eggplant added a nice depth of flavor. I served it with cornbread and it was a perfect comfort food meal.
Nanyanzi Mary
[email protected]I'm always looking for new vegetarian chili recipes, and this one definitely didn't disappoint! The eggplant added a unique flavor and texture that I really enjoyed. I'll definitely be making this again.
Muhammad Nuhu
[email protected]This vegetarian chili with eggplant was a delicious and hearty meal. The flavors were well-balanced and the eggplant added a nice smoky flavor. I served it with rice and it was a hit with my family.