Jamie Oliver Burnt Aubergine Chilli

When I first came across this Jamie Oliver Burnt Aubergine Chilli recipe, I was instantly intrigued. Smoky, hearty, and packed with flavour, it’s a bold twist on a classic veggie chilli. The burnt aubergine adds a deep, smoky richness that’s hard to beat, and the lentils make it super satisfying. I made it for a weeknight dinner, and we were scraping the bowls clean! (inspired by Jamie Oliver)

Ingredients Needed

Base Ingredients:

• 1 aubergine (eggplant)
• 1 tbsp olive oil or rapeseed oil
• 1 red onion, diced
• 2 carrots, finely diced

Lentils & Beans:

• 70g (½ cup) Puy lentils or green lentils, rinsed
• 30g (¼ cup) red lentils, rinsed
• 400g (14 oz) can kidney beans (with liquid)

Flavour Bomb:

• 3 tbsp dark soy sauce
• 400g (14 oz) can chopped tomatoes
• 20g (¾ oz) dark chocolate, finely chopped

Spices:

• ¼ tsp chilli powder
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp sweet smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cinnamon

Liquids & Garnish:

• 800ml (3½ cups) vegetable stock
• ½ lime, juiced

For Serving (Optional but Recommended):

• Brown rice
• Tortilla chips
• Mashed avocado
• Yogurt or soured cream
• Grated cheddar
• Roughly chopped coriander

How To Make Jamie Oliver Burnt Aubergine Chilli

Char the Aubergine:

Start by giving the aubergine a proper char. If you’ve got a gas hob, place it directly on the flame and turn it occasionally until the skin is blackened all over. No gas? A hot grill or barbecue works just as well. Once it’s cool enough to handle, peel away the skin, remove the stem, and chop the smoky flesh. This is your secret weapon for deep, roasted flavour.

Sauté the Base:

In a large, heavy-bottomed pan, heat your oil over medium heat. Toss in the diced red onion and carrots with a pinch of salt. Let them sweat it out for about 15–20 minutes. You want the carrots soft and the onions sweet – this is where the base of your chilli builds its first layer of flavour.

Add in the Good Stuff:

To your softened veg, stir in the chopped aubergine, both lentils, and kidney beans with their liquid. Pour in the soy sauce and chopped tomatoes. Then, add your spices – this mix of cumin, coriander, paprika, oregano, chilli, and cinnamon is what gives this chilli that warming, bold character. Finally, stir in the chopped dark chocolate. Trust me, it’s a game changer.

Simmer Slowly:

Add the vegetable stock and bring everything to a gentle boil. Lower the heat, cover with a lid, and simmer for 1½ hours. Every 15–20 minutes, give it a stir to stop it catching on the bottom. By the time it’s done, the lentils will be tender, and the sauce will be rich and velvety.

Final Touches:

Remove the lid and simmer for another 15 minutes to thicken things up. Before serving, stir in the lime juice – it brightens up all those deep flavours beautifully. Serve with brown rice and pile on your favourite toppings.

Why I Love This Recipe

This dish totally surprised me – I didn’t expect the aubergine to add so much depth. I made it for a weekend dinner, and it was even better the next day. It’s such a clever combination of ingredients, and the texture from the lentils is so satisfying. Plus, everyone can customize their toppings, which makes it perfect for feeding a crowd.

Recipe Tips

• Get that char: Don’t skimp on blackening the aubergine – it’s where the smoky magic happens.
• Lentil balance matters: Puy lentils hold their bite, red ones thicken – together they’re perfection.
• Stir often: Especially during the long simmer, to stop anything catching on the bottom.
• Don’t skip the chocolate: It rounds out the acidity and adds a lush richness.
• Let it rest: A short rest after cooking lets the flavours mingle and mellow beautifully.

How To Store This Jamie Oliver Burnt Aubergine Chilli

At Room Temperature

Let it cool for up to 2 hours max. Then store it properly – this dish doesn’t love being left out too long.

In the Fridge

Store in an airtight container for up to 4 days. The flavours deepen even more after a day or two!

In the Freezer

Cool completely, then freeze in portions for up to 3 months. Defrost overnight in the fridge for best texture.

Reheating

Gently warm in a saucepan over medium heat. Add a splash of water or stock if it’s thickened too much.

Nutrition Facts (per serving)

• Calories: 316
• Carbs: 38g
• Protein: 15g
• Fat: 8g
• Sugar: 17g
• Fibre: 17g
• Sodium: Moderate (due to soy sauce and stock)

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! It actually tastes even better the next day.

What if I don’t have Puy lentils?
Green lentils work well too. Just avoid red ones only – they’ll turn too mushy.

Can I make it spicier?
Absolutely. Add a pinch of cayenne or fresh chilli with the other spices.

Is this chilli vegan?
Yes, as long as your chocolate is dairy-free and you skip the cheese/yogurt toppings.

Can I skip the chocolate?
You can, but I wouldn’t. It adds a lovely richness that makes a big difference.

Try More Recipes:

• Jamie Oliver Aubergine Breadcrumbs
• Jamie Oliver Lamb And Aubergine Recipe
• Jamie Oliver Aubergine And Coconut Curry
• Jamie Oliver Aubergine And Lentil Curry