roasted eggplant & bean “chili”.

Apparently I get lazy when I don’t have to feed anyone but myself; Blenda the Pink Blender is currently taking over kitchen duties. Why is it that pressing a button/minimal chewing are suddenly very appealing…?

ROASTED EGGPLANT & BEAN “CHILI”.

Ingredients: (2 Servings)

1 cup roasted eggplant (approx. 2 eggplants)
2 cups cherry tomatoes
½ cup soy milk
½ cup vegetable stock
1 tbs chopped garlic
½ cup kidney beans, drained
½ cup chickpeas, drained
½ cup walnut halves
Cheddar cheese for topping
Ground sesame for topping
Salt & Fresh pepper to taste

Cut eggplant in half, length-wise. Soak in cold water for about 20 min. Place eggplants, cut side down, onto a baking sheet lined with parchment paper. Bake for about 45 min in a 350F oven. Let eggplants cool, and scoop out the flesh with a spoon. Add to blender with the tomatoes, soy milk, and stock. Blend until smooth. Transfer mixture to a sauce pan and add the garlic, beans, chickpeas, walnuts, salt, and pepper; simmer until thick. Garnish with cheddar cheese and ground sesame before serving.

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