A bowl serving aubergine, lentil & walnut ragu

Aubergine, lentil & walnut ragu

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(21 ratings)

Prep: 25 mins Cook: 45 mins


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


  • 2 aubergines



    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



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

  • 1 bay leaf
  • 2 finely chopped cloves garlic



    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



    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



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


  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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8th Jun, 2020
What a disappointment. I was really looking forward to making this after our veg box contained aubergines for the fourth week on the trot. I added an extra chilli, but it still lacked something. Flavour, mostly. Husband suggested chorizo, but I don't eat meat, so I guess smoked paprika might lift it a bit.
clockworkchimp's picture
15th May, 2019
I made this yesterday and served it on creamy polenta. Honestly, it's not just one of my favourite veggie meals, it's one of my favourite meals ever. I'm resisting the urge to make it again today :/
Julia Soldaini's picture
Julia Soldaini
17th Apr, 2019
Was edible but not great. Tasted like it was missing something and smoky/ fiery taste of eggplant was overpowering. My husband asked me not to make it again and I threw away the small amount of left overs.
KathyMolan's picture
22nd Dec, 2017
We love this!
1st Nov, 2017
Really delicious, however was slightly lacking flavour, so added tomato puree and a vegetable stock cube. Goes brilliantly with the swede puree.
16th Oct, 2017
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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3rd Jan, 2020
This was lovely! I adore the flavour of charred aubergine, and it comes together really nicely with the other ingredients here. Because of the other comments saying they felt it was lacking something, I doubled the onions and cooked them very slowly to caramelise and add a little sweetness, and I added a little pomegranate molasses for the same reason. I also added some whole cumin seeds at the same time as the garlic and chili. I toasted the walnuts; and if I'd had a fresh pomegranate I would have garnished with that too, because I think it would be a lovely addition.
Константин Веселинов
5th Apr, 2019
I have roasted the aubergine on the grill pan for about 15 minutes so it was really soft and ready to eat. I've added extra lentils. I've severed on the top of gnocchi. One of the best meal I've ever had.
KathyMolan's picture
16th Oct, 2017
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.
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