Kosher Vegetarian Eggplant Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili featuring tender eggplant, beans, and a medley of spices. Perfect for a satisfying kosher dinner.

Ingredients

• 1 Bunch Fresh Dill (Bunch)
• - Schwartz Oregano
• 314 ml Aubergine Slice La Contadina 314 Ml
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 400G White Pearl Peeled Plum Tomatoes In Tomato Juice 400g
• 50G Pepper Black Ground BWFO
• - Sunita Lemon Juice Organic
• - Forest Whole Foods Ltd Organic Long Grain Brown Rice
• NaN Bute Island Cheddar Flavour Block
• - Fresh Asian Coriander Bunch
• 1 Kg Coarse Sea Salt, 1Kg
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 75G Greenfields Fennel Seeds, 75G
• 400G Whole Chickpeas In Water
• - Schwartz Italian Seasoning

Instructions

1. 1. Place the aubergine slices in a colander and sprinkle with 1 tablespoon of coarse salt. Let them stand for 1 hour to draw out moisture, then pat dry with paper towels.
2. 2. Heat 1/2 cup of garlic-flavoured olive oil in a large skillet over medium heat. Add the aubergine slices and sauté until almost tender, about 8-10 minutes, adding a little more oil if necessary. Transfer the aubergine to a large casserole or Dutch oven.
3. 3. In the same skillet, heat the remaining 1/4 cup of garlic-flavoured olive oil over low heat. Add the diced yellow onions, minced garlic, and chopped green bell peppers. Sauté for about 10 minutes until softened, then transfer the mixture to the casserole with the aubergine.
4. 4. Place the casserole over low heat. Add the canned tomatoes with their liquid, 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of italian seasoning, 1 tablespoon of oregano, 2 teaspoons of freshly ground black pepper, 1 teaspoon of salt, 1 teaspoon of fennel seeds, and 1/2 cup of chopped fresh coriander. Stir well and cook uncovered, stirring frequently, for 30 minutes.
5. 5. Stir in 1 cup of cooked chickpeas, 1/2 cup of chopped fresh dill, and 2 tablespoons of lemon juice. Continue cooking for another 15 minutes, stirring occasionally, until the aubergine is tender and the flavors are well combined.
6. 6. Taste and adjust the seasonings as needed. Serve the chili immediately with brown rice and, if desired, garnish with shredded kosher cheddar cheese.