I had a few eggplants leftover and wanted to do something creative with them. I searched through the indices of a few cookbooks and met my match in Isa’s Appetite for Reduction. Her eggplant lentil chili is actually described as a mole, but subtract the cocoa and you have yourself a hearty chili! I didn’t know exactly how many pounds my eggplants weighed in at, but I guesstimated it was around 2lbs. I freaked a bit when I dumped the cubed eggplants into the pot. I knew they’d cook down, but there seemed to be an overwhelming amount. In the end, it all turned out marvy. (*note to those who seek heat, definitely kick it up with this one…I was making this for diners that are sensitive to heat, but it could use a hotter chili spice, maybe some Habanero peppers?)
Eggplant Lentil Chili
- 1 tbls olive oil
- 1 small onion, diced
- 1 bell pepper, diced (I used orange)
- 3 cloves garlic, minced
- 1 tbls mild chili powder
- 2 tsps ground cumin
- 2 tsps dried oregano
- 1/2 tsp cinnamon
- 3/4 tsp salt
- 1 c dried green lentils, rinsed
- 4 c veg broth
- 1 15oz can of diced tomatoes
- 2 lbs eggplant, peeled and cubed
- Saute onion and pepper. When onion is soft (after 5 minutes or so) add garlic. Let that sit for a minute.
- Then mix in powders and salt. Add 1/2 c broth, cook for a minute.
- After everything seems well incorporated, add lentils, remaining broth and eggplant.
4. Bring to a boil, once boiling lower to a simmer.
5. Cover and let chili simmer for 40 minutes, until the eggplant and lentils are soft.