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Aubergine, lentil & walnut ragu

A bowl serving aubergine, lentil & walnut ragu

Aubergine, lentil & walnut ragu

Name: Aubergine, lentil & walnut ragu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 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

Rosie Birkett

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Serves 4

Easy

Prep: 25 mins

Cook: 45 mins

A star rating of 3.8 out of 5.27 ratingsRate

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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

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal221

low
fat12g
saturates2g
carbs16g
sugars9g
fibre10g
protein7g
salt0.3g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2017

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A star rating of 3.8 out of 5.27 ratings

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