Jamie Oliver Aubergine Daal

This Jamie Oliver Aubergine Daal is a beautiful blend of hearty lentils, smoky roasted aubergine, and warming Indian spices. The texture is wonderfully creamy, with tender chunks of veg and a hint of fire from the tempered chilli oil. I made this on a rainy evening, and it was just the kind of comfort food that warms you from the inside out. (inspired by Jamie Oliver)

Ingredients Needed

For the Daal:

• 1 large aubergine (eggplant)
• 2 red onions
• 4 cloves garlic
• 10cm (4-inch) piece of ginger
• 4 tbsp rogan josh curry paste
• 2 tbsp groundnut oil (peanut oil)
• 500g (1 lb 2 oz) yellow split peas
• 1 vegetable stock cube
• 2 litres (8 cups) boiling water

For the Chapatis:

• 250g (2 cups) wholemeal flour, plus extra for dusting
• 2 tbsp olive oil
• Water (enough to form a dough)
• Pinch of salt

For the Rice:

• 1 mug (320g / 1½ cups) basmati rice
• Boiling water
• Pinch of salt

For the Tempered Oil:

• 1 fresh red chilli
• 1 handful fresh curry leaves
• 1 tsp mustard seeds
• 1 tbsp groundnut oil

How To Make Jamie Oliver Aubergine Daal

Prep the Veg:

Start by preheating your oven to 180°C/350°F/gas 4. Chop the aubergine into chunky 2cm cubes. Slice the red onions and garlic, and grate your ginger. Everything goes onto a roasting tray with the rogan josh paste and groundnut oil—toss it all together so the veg is fully coated.

Roast Until Caramelized:

Pop the tray into the oven and roast for 20–25 minutes. You want the aubergine soft and the onions just catching on the edges. Once done, take out half the roasted veg and set it aside to keep warm, turning the oven off. The rest goes into your daal base.

Build the Daal:

In a large pan, add the roasted veg, split peas, stock cube, and boiling water. Stir, then simmer with the lid on for about 1 hour 20 minutes. Stir every now and then and add a splash more water if it looks too thick.

Make Chapati Dough:

Mix the flour and salt in a bowl. Add the olive oil and a little water at a time, stirring until a dough forms. Knead on a floured surface until smooth, then divide into 12 balls. Roll each one into a thin circle.

Cook the Chapatis:

Heat a dry pan on medium. Cook each chapati for about a minute per side—no oil, no browning. Just soft, warm flatbreads. Stack them in foil to keep warm.

Cook the Rice:

Add the basmati rice to a pan with boiling water and a pinch of salt. Cover and simmer on medium for about 12 minutes, until all the water is absorbed and the grains are fluffy.

Make Tempered Oil:

Slice the chilli thinly. In a small frying pan, heat the groundnut oil and fry the mustard seeds. Once they start to pop, add the curry leaves and chilli. Fry just until everything gets crispy and fragrant—about 1–2 minutes.

Serve:

Scoop rice and daal into bowls, top with the remaining roasted veg, and spoon over that sizzling tempered oil. Serve with warm chapatis and dive in!

Why I Love This Recipe

I made this Jamie Oliver Aubergine Daal for a veggie dinner with friends and everyone asked for the recipe! The combo of creamy lentils, caramelized aubergine, and zingy chilli oil is just spot on. Plus, those homemade chapatis make it feel extra special. It’s hearty, nourishing, and full of flavor—what’s not to love?

Recipe Tips

• Can’t find curry leaves? Try using a pinch of fenugreek or bay leaf for a similar earthy note.
• Swap out the aubergine: Sweet potato or cauliflower roast beautifully too.
• Add greens: Stir in a handful of spinach during the last few minutes of cooking the daal.
• Short on time? Use store-bought naan instead of making chapatis from scratch.
• Make it spicy: Add more fresh chilli or a pinch of cayenne to the daal base if you like a kick.

How To Store This Jamie Oliver Aubergine Daal

At Room Temperature

Let the daal cool down no more than 2 hours after cooking. Then move it to the fridge or freezer.

In the Fridge

Store in an airtight container for up to 4 days. The flavors deepen over time, so it’s even better the next day.

In the Freezer

Freeze in portion-sized containers for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

Warm gently in a pan with a splash of water. Stir regularly and heat through until piping hot. Chapatis can be reheated in a dry pan or wrapped in foil and warmed in the oven.

Nutrition Facts (per serving)

• Calories: 560
• Carbs: 98.3g
• Protein: 19.2g
• Fat: 13g
• Sugar: 6.9g
• Fibre: 9.1g
• Sodium: 640mg

Let’s Answer a Few Questions!

Can I use red lentils instead of split peas?
Totally! Red lentils cook faster, so reduce simmering time to 30–40 minutes.

Is it spicy?
Mild to medium heat. You can always add more chilli if you like it hot.

Can I make this oil-free?
You can skip the tempered oil, but you’ll miss that lovely crisp and zing. Try toasting the spices dry as an alternative.

What can I serve it with besides chapatis?
Naan bread, plain rice, or even a simple cucumber raita on the side works beautifully.

Is this recipe gluten-free?
Just skip the chapatis or use gluten-free flour for them. The daal itself is naturally gluten-free.

Try More Recipes:

• Jamie Oliver Aubergine Burger
• Jamie Oliver Aubergine Curry
• Jamie Oliver Aubergine Pasta 5 Ingredients
• Jamie Oliver Aubergine Pasta