Aubergine Lentil Walnut Ragu Recipes
AUBERGINE RAGU
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
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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