Once again we managed to hold off eating supper until 6pm, so it seems that an egg-based lunch is just as effective as soup for keeping us going in the afternoon of a fast day. Today I stuck with the legumes-and-veg-and-rice theme of recent weeks, this time using aubergines/eggplants and red kidney beans as the basis of a meatless chilli dish.

Chilli non carne

Recipe for Chilli non carne (serves 2)

Eggplants100g dry kidney beans
500g eggplant/aubergine (1 large or 2 medium eggplants)
1 spray oil
1 small onion, diced
1 sweet red pepper, diced
1 clove garlic, crushed
2 red chilli peppers, diced
1 tsp chilli powder
Chilli ingredients1 tsp coriander seeds, ground
300g tomatoes, blended to a purée
fresh coriander/cilantro leaves, chopped
70g brown rice

Total calories per serving: 400

Method: If using dry kidney beans, soak them overnight. The next day, pour off the water and put them in a pan with fresh water. Bring them to the boil and then simmer for an hour until they are tender. Keep the cooking liquid. At the same time, roast the eggplant(s) whole in a 400°F/200°C oven for 40-60 minutes, depending on size. Once soft, let the eggplant(s) get cold enough to handle and then peel off the skin and cut the flesh into small pieces. At this point they will look something like this:

Diced eggplant/aubergine

Now, heat the spray of oil in a pan and stir in the onion, cooking until soft. Add the garlic, peppers, and ground coriander seeds and stir until fragrant. Then add the blended tomatoes, cooked eggplant, chilli powder and drained kidney beans, adding some of the beans’ cooking liquid, if needed, to get the dish to the right consistency. Cook for 30 minutes or so over a low heat. Season with salt to taste and serve in a bowl over brown rice, garnished with some fresh coriander/cilantro leaves.