Jamie Oliver Burnt Aubergine Chilli

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Thicken the Sauce: Remove the lid and let it simmer for another 15 minutes over low-medium heat, stirring occasionally, until the sauce thickens.
6. 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