A bowl serving aubergine, lentil & walnut ragu

Aubergine, lentil & walnut ragu

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(3 ratings)

Prep: 25 mins Cook: 45 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal221
  • fat12g
  • saturates2g
  • carbs16g
  • sugars9g
  • fibre10g
  • protein7g
  • salt0.3g
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Ingredients

  • 2 aubergines
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • 2 finely chopped cloves garlic
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 red or green chilli
  • 2 large tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp red wine vinegar
  • 100g Puy lentils, cooked
  • 30g walnuts, chopped
  • small bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

  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.

  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.

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Comments, questions and tips

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BEWELLS95
1st Nov, 2017
3.8
Really delicious, however was slightly lacking flavour, so added tomato puree and a vegetable stock cube. Goes brilliantly with the swede puree.
Janine417
16th Oct, 2017
0.05
I've never really had a bad outcome from a GF recipe in the past, but I made this and found it hideous! A lot of ingredients and effort for something even the dog wouldn't eat. Yuck!
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KathyMolan
16th Oct, 2017
5.05
Absolutely delicious - I grilled my aubergines which worked well too. The mag suggests 1 peeled and chopped swede, cooked until tender then blitzed with 40 g butter and 2 tbsp. natural yoghurt which complemented the ragu.