Aubergine Ragu Recipes

AUBERGINE, LENTIL & WALNUT RAGU

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.

MARIO'S EGGPLANT RAGU

Steps:

• Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
• In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.

AUBERGINE RAGU

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.

ITALIAN EGGPLANT RAGOUT

Steps:

• Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4 inch dice. Toss with salt in bowl and let it stand for at least 20 minutes. Drain off the fluid that collects, rinse well, and pat dry.
• Heat olive oil in large saucepan over medium heat. Add onion, and saute until softened (about 5 minutes.) Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy.
• Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.