Au­bergine, lentil & wal­nut ragu

BBC Good Food - - Update -

This recipe makes for a rich and hearty veggie ragu that’s per­fect for pasta, though I love serv­ing it on mounds of buttery swede purée.

SERVES 4 PREP 25 mins COOK 45 mins EASY V

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

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 the swede purée. Gar­nish with the wal­nuts and pars­ley.

GOOD TO KNOW healthy • low cal • vit c • fo­late • fi­bre • 2 of 5-a-day • gluten free PER SERV­ING 221 kcals • fat 12g • sat­u­rates 2g • carbs 16g • sug­ars 9g • fi­bre 10g • pro­tein 7g • salt 0.3g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.