Aubergine Lentil Walnut Ragu Recipes

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AUBERGINE, LENTIL & WALNUT RAGU



Aubergine, lentil & walnut ragu image

Serve this rich and hearty veggie ragu with pasta or on mounds of buttery swede purée. It's full of flavour, with aubergine, lentil, tomatoes and walnuts

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 11

2 aubergines
2 tbsp olive oil
1 onion , finely chopped
1 bay leaf
2 finely chopped cloves garlic
1 red or green chilli
2 large tomatoes , chopped
1 tsp red wine vinegar
100g puy lentils , cooked
30g walnuts , chopped
small bunch of parsley , finely chopped

Steps:

  • Prick the aubergines all over with a fork, then place directly over a gas flame (or BBQ), and char, turning, for about 5 mins or until they feel like they are collapsing inside. Remove and leave to cool.
  • Once the aubergine has cooled, split them in half and carefully scoop out the juicy, soft flesh into a bowl. Peel it away from the burned skin, being careful to capture any of the juices that escape onto the board. Roughly chop the flesh and set aside.
  • Heat the olive oil in a pan over a medium to high heat, add the onion, bay leaf and a pinch of salt and cook, stirring, for about 10 mins, until the onion is softening and just starting to colour. Add the garlic and chilli and cook for a couple of mins more. Mix in the tomatoes and red wine vinegar, and cook, stirring, for about 10 mins until they are collapsing. Add the aubergine, and mix well with the other ingredients, cooking for a few more mins, then add the lentils and 100ml water. Continue to cook until most of the water has reduced. Season. Serve the warm ragu on top of a generous serving of swede purée. Garnish with the walnuts and parsley.

Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

AUBERGINE RAGU



Aubergine ragu image

This veggie ragu is full of silky aubergine, spices and juicy flavour. It's great with pasta, in a lasagne or shakshuka

Provided by Good Food team

Categories     Dinner

Time 1h25m

Number Of Ingredients 12

3 aubergines, cut into 4-5cm pieces
1 tbsp olive oil
2 red onions, thinly sliced
2 carrots, chopped
2 celery sticks, chopped
4 garlic cloves, thinly sliced
1 tsp ground coriander
1 tbsp cumin seeds
1 tsp fennel seeds
1 tbsp tomato purée
130ml red or white wine
750g fresh mixed tomatoes or 2 x 400g cans chopped tomatoes

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the aubergine on a large baking sheet and drizzle with the olive oil. Season well, then toss to coat. Roast for 1 hr until golden and tender. Will keep chilled for up to two days.
  • Heat a glug of olive oil in a large saucepan or casserole, then tip in the onions, carrots and celery. Fry gently for 20 mins over a medium heat, stirring often.
  • Add the garlic and spices, stirring for a couple of minutes. Add the tomato purée and mix well to combine. Pour in the wine and simmer for a couple of minutes until most of the liquid has been absorbed. Tip in the tomatoes and 400ml water (or if using canned tomatoes, use 200ml water).
  • Bring the ragu to the boil, then reduce the heat to a gentle simmer and leave to cook over a low-medium heat for 50 mins, stirring occasionally. Mix in the roasted aubergine. Can be frozen for up to three months. Defrost in the fridge overnight before reheating.

Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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