What are the main ingredients in Vegetarian Aubergine Chilli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Vegetarian Aubergine Chilli?

Calories: 655, Carbs: 58 grams, Fat: grams, Protein: 26.4 grams, Sugar: 21.8 grams, Salt: 1069 grams

How do I prepare Vegetarian Aubergine Chilli?

LET’S START: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. ZESTY CREAMY DRESSING: In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside. NUTTY SALAD: To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside. ALL TOGETHER: Plate up the saucy aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts. SPICY TOMATO AUBERGINE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the aubergine pieces until lightly charred, 6-8 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water, and simmer until reduced and cooked through, 10-12 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.

What should be prepared from my kitchen to make Vegetarian Aubergine Chilli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Vegetarian Aubergine Chilli

Name: Vegetarian Aubergine Chilli
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Aubergine is pan fried with a beautiful combination of onion, garlic, a special spicy rub, kidney beans, and tomato passata. The saucy aubergine is served with a toasted almond & greens salad. Finished with a zesty lemon crème.

Vegetarian Aubergine Chilli

with a green leaf salad & toasted almonds

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Aubergine
Creme Fraiche
Danish-style Feta
Garlic Cloves
Green Leaves
Kidney Beans
Lemon Juice
Onion
Onions
Spicy Rub
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

LET’S START
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY TOMATO AUBERGINE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the aubergine pieces until lightly charred, 6-8 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml of water, and simmer until reduced and cooked through, 10-12 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
ZESTY CREAMY DRESSING
In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside.
ALL TOGETHER
Plate up the saucy aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts.

Almonds - 10g
Aubergine - 250g
Onion - 1
Garlic Cloves - 1
Spicy Rub - 15ml
Tomato Passata - 100ml
Kidney Beans - 120g
Crème Fraîche - 30ml
Lemon Juice - 10ml
Green Leaves - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 2

LET’S START
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY TOMATO AUBERGINE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the aubergine pieces until lightly charred, 6-8 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water, and simmer until reduced and cooked through, 10-12 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
ZESTY CREAMY DRESSING
In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside.
ALL TOGETHER
Plate up the saucy aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts.

Almonds - 20g
Aubergine - 500g
Onion - 1
Garlic Cloves - 1
Spicy Rub - 30ml
Tomato Passata - 200ml
Kidney Beans - 240g
Crème Fraîche - 60ml
Lemon Juice - 20ml
Green Leaves - 40g
Danish-style Feta - 80g

Download the Recipe

Serves 3

LET’S START
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY TOMATO AUBERGINE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the aubergine pieces until lightly charred, 8-10 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 450ml of water, and simmer until reduced and cooked through, 12-15 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
ZESTY CREAMY DRESSING
In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside.
ALL TOGETHER
Plate up the saucy aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts.

Almonds - 30g
Aubergine - 750g
Onions - 2
Garlic Cloves - 2
Spicy Rub - 45ml
Tomato Passata - 300ml
Kidney Beans - 360g
Crème Fraîche - 90ml
Lemon Juice - 30ml
Green Leaves - 60g
Danish-style Feta - 120g

Download the Recipe

Serves 4

LET’S START
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SPICY TOMATO AUBERGINE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the aubergine pieces until lightly charred, 8-10 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 600ml of water, and simmer until reduced and cooked through, 12-15 minutes (shifting occasionally). In the final 2-3 minutes, mix through the drained beans, a sweetener, and seasoning. Remove from the heat, cover, and set aside.
ZESTY CREAMY DRESSING
In a small bowl, combine the crème fraîche with ¼ of the lemon juice and seasoning. Set aside.
NUTTY SALAD
To a salad bowl, add the shredded leaves. Toss through ½ the toasted nuts, ½ the drained feta, the remaining lemon juice, a drizzle of olive oil, and seasoning. Set aside.
ALL TOGETHER
Plate up the saucy aubergine, crumble over the remaining feta, and serve the dressed salad alongside. Dollop with the lemon crème and scatter with the remaining nuts.