This delicious and smoky Burnt Aubergine Chilli by Jamie Oliver is a hearty, flavour-packed dish that’s perfect for a cosy dinner. The charred aubergine adds depth, while lentils, kidney beans, and warming spices create a rich, comforting bowl. Serve it with rice and your favourite toppings like avocado, yogurt, or cheese for an easy and satisfying meal!
Ingredients Needed
- 1 aubergine (eggplant)
- 1 tbsp olive oil or rapeseed oil
- 1 red onion, diced
- 2 carrots, finely diced
- 70g (½ cup) Puy lentils or green lentils, rinsed
- 30g (¼ cup) red lentils, rinsed
- 400g (14 oz) can kidney beans (with liquid)
- 3 tbsp dark soy sauce
- 400g (14 oz) can chopped tomatoes
- 20g (¾ oz) dark chocolate, finely chopped
- ¼ tsp chilli (chili) powder
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp sweet smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 800ml (3½ cups) vegetable stock
- ½ lime, juiced
- Brown rice, for serving
- tortilla chips, mashed avocado, yogurt or soured cream, grated cheddar, roughly chopped coriander (optional)
How To Make Burnt Aubergine Chilli
- Char the Aubergine (Eggplant): If using a gas hob, place the aubergine directly over a flame and turn occasionally until the skin is completely blackened. Alternatively, use a barbecue or place it under a hot grill (broiler), turning until fully charred. Let it cool, then peel off the skin and remove the stem. Roughly chop the flesh and set aside.
- Sauté the Vegetables: In a large pan, heat the oil over medium heat. Add the onion, carrots, and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until the carrots are soft.
- Add the Aubergine and Base Ingredients: Stir in the chopped aubergine, both types of lentils, kidney beans with their liquid, soy sauce, chopped tomatoes, chocolate, chilli (chili) powder, oregano, cumin, paprika, coriander, and cinnamon. Mix well.
- Simmer the Chilli: Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover with a lid, and let it simmer for 1½ hours, stirring every 15-20 minutes to prevent sticking.
- Thicken the Sauce: Remove the lid and let it simmer for another 15 minutes over low-medium heat, stirring occasionally, until the sauce thickens.
- Finish with Lime Juice & Serve: Stir in the lime juice, taste, and adjust seasoning if needed. Serve hot over brown rice with your favourite toppings!

Recipe Tips
- Char the Aubergine Properly: For the best smoky flavour, let the aubergine blacken completely. If using a gas hob, turn it often with tongs. If using a grill (broiler), keep it close to the heat source. Let it cool before peeling to avoid burning your hands.
- Use the Right Lentils: Puy lentils (or green lentils) hold their shape and add texture, while red lentils break down and thicken the sauce. Don’t skip them, as they both play a role in the consistency.
- Stir Regularly to Prevent Burning: This chilli cooks for a long time, and the lentils can stick to the bottom. Stir every 15-20 minutes and add a splash of water if it gets too thick.
- Dark Chocolate is Essential: It balances the acidity of the tomatoes and adds a rich depth of flavour. Use good-quality dark chocolate with at least 70% cocoa for the best result.
- Let it Rest Before Serving: After cooking, let the chilli sit for 10-15 minutes. This helps the flavours blend together and makes the sauce even richer.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Burnt Aubergine Chilli cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Allow the chilli to cool completely before placing it in freezer-safe containers or bags. Store it in the freezer for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Pour the chilli into a pan and warm over medium heat, stirring occasionally. Add a splash of water or stock if it gets too thick. Heat for 5-7 minutes until hot.
Nutrition Facts
Serving Size: 1 serving
- Calories: 316
- Total Fat: 8g
- Saturated Fat: 2g
- Total Carbohydrate: 38g
- Dietary Fiber: 17g
- Sugars: 17g
- Protein: 15g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Breadcrumbs
- Jamie Oliver Lamb And Aubergine Recipe
- Jamie Oliver Aubergine And Coconut Curry
- Jamie Oliver Aubergine And Lentil Curry

Jamie Oliver Burnt Aubergine Chilli
Description
This delicious and smoky Burnt Aubergine Chilli by Jamie Oliver is a hearty, flavour-packed dish that’s perfect for a cosy dinner. The charred aubergine adds depth, while lentils, kidney beans, and warming spices create a rich, comforting bowl. Serve it with rice and your favourite toppings like avocado, yogurt, or cheese for an easy and satisfying meal!
Ingredients
Instructions
- Char the Aubergine (Eggplant): If using a gas hob, place the aubergine directly over a flame and turn occasionally until the skin is completely blackened. Alternatively, use a barbecue or place it under a hot grill (broiler), turning until fully charred. Let it cool, then peel off the skin and remove the stem. Roughly chop the flesh and set aside.
- Sauté the Vegetables: In a large pan, heat the oil over medium heat. Add the onion, carrots, and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until the carrots are soft.
- Add the Aubergine and Base Ingredients: Stir in the chopped aubergine, both types of lentils, kidney beans with their liquid, soy sauce, chopped tomatoes, chocolate, chilli (chili) powder, oregano, cumin, paprika, coriander, and cinnamon. Mix well.
- Simmer the Chilli: Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover with a lid, and let it simmer for 1½ hours, stirring every 15-20 minutes to prevent sticking.
- Thicken the Sauce: Remove the lid and let it simmer for another 15 minutes over low-medium heat, stirring occasionally, until the sauce thickens.
- Finish with Lime Juice & Serve: Stir in the lime juice, taste, and adjust seasoning if needed. Serve hot over brown rice with your favourite toppings!
Notes
- Char the Aubergine Properly: For the best smoky flavour, let the aubergine blacken completely. If using a gas hob, turn it often with tongs. If using a grill (broiler), keep it close to the heat source. Let it cool before peeling to avoid burning your hands.
- Use the Right Lentils: Puy lentils (or green lentils) hold their shape and add texture, while red lentils break down and thicken the sauce. Don’t skip them, as they both play a role in the consistency.
- Stir Regularly to Prevent Burning: This chilli cooks for a long time, and the lentils can stick to the bottom. Stir every 15-20 minutes and add a splash of water if it gets too thick.
- Dark Chocolate is Essential: It balances the acidity of the tomatoes and adds a rich depth of flavour. Use good-quality dark chocolate with at least 70% cocoa for the best result.
- Let it Rest Before Serving: After cooking, let the chilli sit for 10-15 minutes. This helps the flavours blend together and makes the sauce even richer.