Sizzling Burnt Aubergine Chilli Recipe: A Spicy Twist on a Classic Dish

Burnt Aubergine Chilli

Burnt Aubergine Chilli, also known as Baingan Bharta in Indian cuisine, is a flavorful and aromatic dish that combines the smokiness of charred eggplant with the heat of chili peppers. This dish has its roots in South Asian and Middle Eastern culinary traditions, where eggplants are a staple ingredient. The process of charring the skin of the eggplant gives the dish a unique depth of flavor and a rich, creamy texture. Burnt Aubergine Chilli is a perfect balance of spicy, smoky, and savory flavors that will tantalize your taste buds.

Ingredients required for the recipe

Ingredients required for the Burnt Aubergine Chilli recipe are as follows:

1. 2 large aubergines

2. 1 red bell pepper, diced

3. 1 yellow bell pepper, diced

4. 1 onion, finely chopped

5. 3 cloves of garlic, minced

6. 1 can of chopped tomatoes

7. 1 can of kidney beans, drained and rinsed

8. 1 tablespoon of tomato paste

9. 2 teaspoons of ground cumin

10. 2 teaspoons of smoked paprika

11. 1 teaspoon of chili powder (adjust to taste)

12. Salt and pepper to taste

13. Olive oil for cooking

These ingredients come together to create a flavorful and spicy burnt aubergine chilli that is sure to impress your guests with its rich taste and unique twist on a classic dish.

Step-by-step cooking instructions

1. Preheat the oven to 200°C (400°F). Place the whole aubergines on a baking tray and roast for 45-50 minutes until the skin is charred and the flesh is soft.

2. Remove the aubergines from the oven and let them cool slightly. Peel off the charred skin and chop the flesh into small pieces.

3. In a large pot, heat some olive oil over medium heat. Add chopped onions, garlic, and red chili flakes. Sauté until onions are translucent.

4. Stir in chopped tomatoes, tomato paste, cumin, paprika, and oregano. Cook for a few minutes until fragrant.

5. Add the chopped aubergine pieces to the pot along with drained kidney beans and vegetable broth. Bring to a simmer and cook for 20-25 minutes.

6. Season with salt and pepper to taste. For an extra kick, add some hot sauce or more chili flakes if desired.

7. Serve hot with a dollop of sour cream or Greek yogurt on top, sprinkled with fresh coriander leaves and a wedge of lime on the side for squeezing over before enjoying this delicious burnt aubergine chilli!

Tips for enhancing the flavor

To enhance the flavor of the Burnt Aubergine Chilli, consider adding a variety of spices such as cumin, smoked paprika, and coriander for depth and complexity. Roasting the aubergines until they are charred will bring out a smoky flavor that adds richness to the dish. Additionally, using high-quality tomatoes and fresh herbs like cilantro or parsley can elevate the overall taste. For an extra kick, you can add a splash of lime juice or a dollop of sour cream to balance out the heat from the chillies. Adjusting the seasoning with salt and pepper to taste at the end will ensure a well-balanced and flavorful dish.

Serving suggestions and garnishes

Serving suggestions:

- Serve the burnt aubergine chilli hot, straight from the stove for optimal flavor.

- Accompany with fluffy white rice or warm crusty bread to soak up the rich sauce.

- Top with a dollop of cooling Greek yogurt or a sprinkle of fresh coriander for a contrast in flavors.

- Pair with a side salad of mixed greens dressed in a light vinaigrette to balance out the heat of the dish.

- For added texture, consider garnishing with toasted pine nuts or crispy fried onions before serving. Enjoy this spicy twist on a classic dish!