Eggplant chilli-crushed green wheat-recipes@thebrokenoven

Food photography, Aubergine, chilli with roasted green wheat, sauce pan, yogurt, lime, pomegranate

Fragrant eggplant chilli with roasted green wheat pilaf


Need a plant recipe with a little extra edge in depth of flavour, try this tasty 😋recipe, with influences from the Caribbean & India.

Best cooked, then left for a few hours for the flavours to develop or even overnight. I have also kept it mild, but feel free to crank up the heat with extra harissa.

Instead of rice, I have served mine with a side of freekeh pilaf, which adds an extra nutritional hit of fibre and protein, along with its nutty and slightly Smoky taste.

Aubergine-being one of the key ingredients-make sure when choosing-that they are taught with a shiny skin.  The spice blend will also work well with beef or lamb.

Fragrant eggplant chilli with roasted crushed green wheat pilaf

  • Servings: 4
  • Difficulty: easy
  • Print

If you’re looking to elevate your veggie chilli this recipe should hit the spot! Do not be put off by the list of spices, well worth the effort if you are looking for a deep aromatic & lightly spiced chilli


  • 1 x large aubergine or 2 x medium cut into cubes.
  • 2 x Shallots peeled & sliced.
  • 1 x Large yellow pepper, seeds removed and diced.
  • 4 x Small Violet white striped aubergines split in half.
  • 100g approx. Thai baby green aubergines.
  • 150g cherry tomatoes.
  • 4 x Tbsp olive oil. 2 for each batch.
  • 1 x Tbsp olive oil for the small aubergines

Sauté the large aubergine in 2 x tbsp oil in two batches and set aside. Roast the small violet stripped & Thai aubergines with the cherry tomatoes in a pre-heated oven 180c/gas 4 for approx.20 minutes until tender. Set aside. You should be able to pick up the eggplant varieties in good Asian stores.


  • 1 x Tsp coriander seed.
  • 1 x Tsp cumin seeds.
  • 1 x Tsp fenugreek.
  • 1 x Tsp smoked paprika.
  • 2 x Bay-leaves.
  • 2x Star anise.
  • 1 x Tsp all spice berries.
  • 2 x Cloves of garlic finely chopped or crushed.
  • 1 x Tbsp soy sauce.
  • 1 x tbsp Worcestershire sauce.
  • 1 x Tsp tomato paste.
  • 1 x Tsp harissa paste, you may like to use more depending on the brand you are using for extra heat.
  • 1 x Tsp sugar.
  • 500g Tomato passata.
  • 1 x Can of cannellini beans.
  • Small bunch of fresh coriander chopped.
  • Salt & Pepper.


  1. Crush any seeds or berries you may be using in a pestle and mortar or grinder.
  2. Sauté the pepper with the shallots in 2 x tbsp oil on a medium heat until starting to colour.
  3. Add in the bay-leaves & garlic, continue sautéing for a further 1 minute, then add in all the dry spices-continue cooking for a further minute-reduce the heat a little so they do not burn.
  4. Stir through the tomato paste and harissa, along with the soy & Worcestershire sauce.
  5. Pour in the tomato passata or alternatively you can use 2 x cans chopped tomatoes.
  6. Bring to a simmer and add in the sugar, along with the cooked aubergines, and a good grind of salt and Black-pepper.
  7. Leaves to simmer for approx. 45-50 minutes, stirring occasionally.

Serve with the green wheat, see recipe below. Decorate the chilli with the small roasted aubergines, some fresh coriander, a few dollops of naturel yogurt, and some lime wedges. Enjoy.

All spice berries with flavours of cinnamon, nutmeg & cloves are great at adding a deep fragrance to savoury dishes, most notably it is used in Jamaican jerk spice.

Star-anise, another strong aromatic spice with licoricey fennel flavours, used sparingly it will add depth to a dish like this chilli. Remember to remove the whole stars after finishing cooking your dish.

Roasted green wheat (Freekeh)pilaf

  • Servings: 4
  • Print


  • 1 x Shallot finely diced.
  • 1 x Clove of garlic chopped.
  • 100g Freekeh preferably crushed or cracked.
  • 500 ml vegetable stock.
  • 1 x Tbsp olive oil
  • Half a pomegranate


  1. Heat the oil in a medium sized saucepan, then sauté the shallots gently until soft.
  2. Add in the garlic and continue cooking for further minute, then stir in the freekeh and coat with the garlic and shallot, pour in the stock. Cover with a lid and simmer on low -medium heat until cooked and the liquid has been absorbed. Keep your eye on this process, as you may need to add a little more water for the freekeh to cook to the right consistency.
  3. Remove from the heat and leave covered for 5 more minutes. It should still have a slightly chewy texture.
  4. Serve along side the chilli, topped with some pomegranate seeds.

With its slightly nutty and chewy texture, this is a great alternative to rice or quinoa.
Food photography, Aubergine, spices, seasoning, garlic, for chilli
Aubergine, spices, garlic, for chilli
Aubergine garnish for chilli, tray
Food photography, Sauteing yellow peppers, shallot & garlic for chilli
Sauteing yellow peppers, shallot & garlic for chilli


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