Burnt Aubergine Chilli

Rinse and pat dry the aubergines, then use a fork to pierce each aubergine a few times. Add the aubergines to a tray and place under a hot grill for 1 hour, turning every 20 minutes with tongs or a fork so the aubergine is evenly charred.

Once the aubergine is nearly ready, heat a little oil in a casserole pot or large saucepan on a medium-high heat. Once hot, add the onion and carrot, then fry for 10 minutes or until soft.

Next add the garlic, oregano, cumin seeds and chilli powder to the pot and fry for 2 minutes.

Pour in the chopped tomatoes, kidney beans, vegetable stock, soy sauce and cocoa powder to the pot and simmer on low until the aubergine is ready.

Once the aubergines have finished grilling, remove them from the oven. Carefully make a cut down the middle of each and scoop out the flesh.

Transfer the aubergine flesh to a board and chop so no large pieces remain. Then add it to the pot, along with generous pinches of salt and pepper. Stir and leave the chilli to simmer for another 15-20 minutes.

Meanwhile add the quinoa to a small saucepan and rinse under cold water, then drain. Add the water to the pan, bring to a boil, then reduce the heat and simmer on low for 20 minutes. Then remove the pan from the heat, drain any remaining water, cover with a lid and leave to sit for 5 minutes.

Meanwhile, to make the green salsa, add the spring onion, coriander and green chillies to a small bowl along with the juice from the lime, pinches of salt and pepper and a drizzle of olive oil, then stir to combine.

Once the chilli is ready, squeeze in the juice from the remaining lime and stir.

Serve the chilli with a helping of quinoa, a dollop of yoghurt and the green salsa. Enjoy!