Eggplant Lentil Chili Mole, from Isa Chandra Moskowitz, is an amazing twist on vegetarian chili. Eggplant, lentils, and tomaotes are slowly simmered in a spicy broth infused with cinnamon and cocoa. It might sound a little strange but this combination of spices in quite common in Mexican cooking and the resulting flavor is both exotic and delicious.This is also the perfect make ahead meal since it can easily be stored in a container in the refrigerator and the flavors only intensify with time.
Eggplant Lentil Chili Mole
1 pounds eggplant, cut into 3/4 inch cubes
1/2 teaspoon olive oil
1/2 of red pepper, diced medium
1 clove garlic, minced
1 tsp. water
1.5 teaspoon chili powder
1 teaspoons ground cumin
1 teaspoons ground coriander
1 teaspoons dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoons unsweetened cocoa powder
1/2 cup green lentils, washed
2 cups vegetable broth (or chicken broth)
1 cup diced tomatoes
1 teaspoons agave nectar
Parsley, for topping (optional)
1. Add olive oil to a large pot and heat to medium high. Add bell pepper and saute until translucent, 5 to 7 minutes.
2. Stir in garlic and saute for 30 seconds, using cooking spray if it's sticking. Mix in water, chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/4 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.
3. Add lentils, remaining 1 3/4 cup vegetable broth, diced tomatoes and eggplant. Stir to evenly mix all ingredients. Cover pot and bring to a boil, keeping a close eye on it.
4. Once chili is boiling, lower heat to a simmer and cook,covered, for about 40 minutes, until lentils are tender and eggplant is soft.
5.Mix in agave and taste for salt and seasoning. Serve garnished with parsley, if you like.
Nutrition Information--approximately 220 calories per serving (1/3 of the recipe)