eggplant con chili
Eggplant con chili is a vegetarian variant on the well known chili con carne. The eggplant is filled with chili bean sauce and topped with grated cheese.
Ingredients
- 2 eggplants
- 1 bell pepper red
- 3 tomatoes medium sized
- 1 onion yellow
- 1 chili pepper red
- 1 tablespoon tomato mark
- 100 ml water
- 3 teaspoons chili con carne mix
- 400 gram chili beans a can
- 100 gram grated cheese I used Emmentaler
- tortilla chips
Instructions
- First prepare the vegetables. Cut the bell pepper, the tomatoes the chili pepper and the onion into small pieces.
- Cut the upper third of the eggplants. Scrape out the inner parts. Slice the upper part and the inner parts also into fine pieces.
- Heat some olive oil in a pan, and add the onion and the chili pepper to it. After a few minutes add the bell pepper, the tomatoes and the eggplant. Add the water, tomato mark and the chili con carne mix.
- Mix everything well, and put a lit on the pan. Cook until the vegetables are tender.
- When the vegetables are ready, add the chili beans. If needed you can add some salt.
- Place the eggplants on a baking sheet in an oven tray. Fill them with the chili sauce and top with grated cheese.
- Bake the eggplants in a preheated oven (190°C) for 35 minutes.
- Keep the rest of the sauce warm, to serve it with the stuffed eggplants.
- The vegetarian eggplant con chili is best eaten with tortilla chips, to be completely in a Mexican mood.
Nutrition
Serving: 1eggplantCalories: 599kcalCarbohydrates: 81gProtein: 31gFat: 20gSaturated Fat: 11gCholesterol: 53mgSodium: 1851mgPotassium: 2795mgFiber: 27gSugar: 39gVitamin A: 4342IUVitamin C: 153mgCalcium: 495mgIron: 6mg
