Name: Coconut Chilli Aubergines
Total time: 60 min
Yield: 4
Ingredients: 2 Tsp Cumin; 2 Tsp Chilli Powder; 2 Aubergines; Bunch of Coriander; 1 Red Onion; 2 Chillies; 2 Garlic Cloves; 1 x 400g Tin of Kidney Beans; 1 Heaped Tbsp Tomato Purée; 2 x 400g Tins of Chopped Tomatoes; 350g Coconut Yoghurt; 50g Dark Chocolate; Olive Oil

Coconut Chilli Aubergines

An absolute monster of a vegan dish. Make sure you add a bit more yoghurt over the top for that extra fresh hit.

Dinner Party Stews

Preheat oven to 180°C/356°F.

Halve your aubergines length ways. Scoop the flesh out. Put the aubergine skins on a baking tray. Add salt, pepper and olive oil. Place in the oven for 45 minutes.

Chop up your aubergine flesh. Finely chop your onion, garlic cloves and chillies. Add the garlic, chillies and onion and aubergine to a wide frying pan with a good splash of olive oil.

Once the onions are softened, add cumin, chilli powder and tomato purée. Mix everything together.

Add the kidney beans with the tin water. Pour in your tomato tins. Add 400ml of water. Mix everything together.

Bring to the boil and add 200g of coconut yoghurt.

Stir the yoghurt through the chilli. Bubble it down until it is nice and thick. Add the dark chocolate and allow it to melt. Add a handful of chopped coriander and mix everything together.

Season with salt and pepper. Remove from the heat.

Remove your aubergine skins from the oven.

Stuff them with your chilli, add a dollop of coconut yoghurt on top, garnish with fresh coriander and tuck in!