Ox Heart Recipe with Jerk and Aubergine

Jerk ox heart and aubergine

  • serves 8
  • Easy

Try something different with our jerk-seasoned ox heart and aubergine recipe. Chef Chris Gillard of London restaurant EartH Kitchen has created a fiery jerk marinade for this full-flavoured lean meat, perfect for flash-frying or to cook on the barbecue


Try our Jerk ox heart and aubergine recipe, then check out more aubergine recipes such as our grilled aubergine with salsa verde.

*This recipe is gluten-free according to industry standards

Read our full restaurant review of EartH Kitchen here.



  • ox heart 400g, cut on an angle into 3mm slices (see notes below)
  • mint ½ a small bunch, roughly chopped
  • watercress 50g
  • extra-virgin olive oil


  • scotch bonnet chillies 2, deseeded and roughly chopped
  • spring onions 2, roughly chopped
  • garlic 3 cloves, roughly chopped
  • vegetable oil a splash
  • ground allspice 1 tsp
  • soft dark brown sugar 2 tsp


  • shallot 1, finely sliced into rings
  • white wine vinegar 3 tbsp
  • red wine vinegar 4 tbsp
  • olive oil 4 tbsp
  • thyme a few sprigs, leaves picked and chopped
  • aubergines 2 large, sliced into 1cm discs


  • Step 1

    To make the marinade, put the scotch bonnets, spring onions, garlic and a splash of oil into a small food processor or blender and whizz until smooth. Tip into a bowl and stir in the remaining ingredients. Add the ox heart, mix well and chill for at least 1 hour.

  • Step 2

    To make the aubergines, put the sliced shallot into a small bowl, toss with the white wine vinegar and some seasoning, and leave for 30 minutes.

  • Step 3

    Put the red wine vinegar, 2 tbsp olive oil, thyme and some seasoning into a bowl, and whisk together. Add the aubergines and marinate for at least 30 minutes.

  • Step 4

    Heat a griddle pan over a medium heat or barbecue to medium and cook the aubergines, in batches if necessary, for 5 minutes on each side or until cooked through and charred. Put in a low oven to keep warm.

  • Step 5

    Put the shallots with 2 tbsp of its marinade and 2 tbsp of olive oil into a large bowl. Add the mint, watercress and aubergines, and toss well.

  • Step 6

    Heat a large, non-stick frying pan over a high heat. Drain the ox heart of its marinade and season. Cook, in batches if necessary (don’t overcrowd the pan), for 30 seconds on each side, then tip into the aubergine salad. Toss gently, then serve.

Where to buy ox heart

You can get ox heart from your local butcher. Ask them to remove the valves and any sinew. If you can’t get ox heart, use 1 lamb heart per person or any lean steak.

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Nutritional Information

  • Kcals 263
  • Fat 15.5g
  • Saturates 3.5g
  • Carbs 7.2g
  • Sugars 6.2g
  • Fibre 5.4g
  • Protein 21g
  • Salt 0.3g