Aubergine daal recipe | Jamie Oliver recipes (2024)

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Aubergine daal

With handmade chapatis

  • Dairy-freedf
  • Veganvg
  • Vegetarianv

Aubergine daal recipe | Jamie Oliver recipes (2)

With handmade chapatis

  • Dairy-freedf
  • Veganvg
  • Vegetarianv

“Daal is a tasty, cheap and wonderful expression of how great legume recipes can be – teamed with fluffy rice, roasted aubergine and chilli, this is utterly delicious. ”

Serves 6

Cooks In1 hour 50 minutes

DifficultyNot too tricky

Save with JamieVegetablesBreadDinner PartyIndianCurry

Nutrition per serving
  • Calories 560 28%

  • Fat 13g 19%

  • Saturates 1.8g 9%

  • Sugars 6.9g 8%

  • Salt 1.3g 22%

  • Protein 19.2g 38%

  • Carbs 98.3g 38%

  • Fibre 9.1g -

Of an adult's reference intake

recipe adapted from

Save with Jamie

By Jamie Oliver

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  • Metric
  • Portuguese

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  • 1 large aubergine
  • 2 red onions
  • 4 cloves of garlic
  • 10 cm piece of ginger
  • 4 tablespoons rogan josh curry paste
  • groundnut oil
  • 500 g yellow split peas
  • 1 vegetable stock cube
  • 250 g wholemeal flour , plus extra for dusting
  • 2 tablespoons olive oil
  • 1 mug basmati rice , (320g)
  • 1 fresh red chilli
  • 1 handful of fresh curry leaves
  • 1 teaspoon mustard seeds

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The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Save with Jamie

By Jamie Oliver

Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Cut the aubergine into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger.
  3. Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelized.
  4. Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm – turn the oven off so that the veg don’t dry out.
  5. Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water.
  6. Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.
  7. Meanwhile, place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Add 2 tablespoons of olive oil and 150ml of water to the well and mix together with a fork.
  8. When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.
  9. Put a frying pan on a medium heat and cook the chapatis for 1 minute on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed.
  10. Put 1 mug of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed.
  11. Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 to 2 minutes, or until crispy.
  12. Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in.


Try dried or tinned lentils in place of the yellow split peas.

I’ve gone for rogan josh here, but any flavour curry paste would be delicious.

If you’re not in an aubergine mood, swap it out for chunks of squash or sweet potato, peppers, cauliflower or courgettes.

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recipe adapted from

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© 2024 Jamie Oliver Enterprises Limited

Aubergine daal recipe | Jamie Oliver recipes (2024)
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