AUBERGINE, LENTIL & WALNUT RAGU
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
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
MARIO'S EGGPLANT RAGU
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant with 1 tablespoon salt and drain in a colander for 30 minutes. Rinse, pat dry and cut in 1/4-inch dice.
- In a large skillet, heat the oil over high heat. Add the eggplant, peppers and garlic. Cook, stirring frequently, for 10 minutes. Lower the heat to medium and cover. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook, uncovered, stirring, for 5 minutes. Season with 1 tablespoon salt and pepper to taste. Stir in the basil and let sit for 5 minutes before serving with pasta or polenta.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 37 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 840 milligrams, Sugar 10 grams
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
More about "aubergine ragu recipes"
PASTA AL FORNO (PASTA BAKE WITH AUBERGINE) - LITTLE SUGAR …
From littlesugarsnaps.com
Ratings 13Calories 562 per servingCategory Main Course
- Preheat the oven to 190C /375F/ GM5. Cook the pasta in a large pan of boiling water for 1-2 minutes less than recommended on the pack it should be al-dente (firm but with a little bite left). Drain and set aside
- While the pasta is cooking, finely dice the shallot and mince the garlic. Deseed and chop the pepper into pieces approx 1 cm square. Take half of the aubergine and chop into chunks around 1 cm cubed. Mince the remaining aubergine and the mushrooms in a food processor (chop roughly before adding)
- Fry the shallot in a little oil for 2-3 minutes until beginning to soften. Add the minced garlic, fry for another minute then add the minced aubergine and mushrooms. Fry, stirring occasionally for 5 minutes, then add the pepper and aubergine chunks and fry for a further 5 minutes, stirring frequently
- Add 150 ml of stock to the pan along with the tinned tomatoes, herbs, chilli flakes, salt, pepper and tomato puree. Stir and let cook gently for 15-20 minutes, adding more stock if the sauce looks to be drying out or getting too thick. Cook a little longer to thicken the sauce more if necessary
ANELLINI AL FORNO – BAKED ANELLINI RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
THE 10 BEST AUBERGINE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
AUBERGINE RECIPES - BBC FOOD
From bbc.co.uk
ROASTED EGGPLANT RAGU RECIPE • VEGGIE SOCIETY
From veggiesociety.com
AUBERGINE & WALNUT RAGU — THE DOCTORS KITCHEN
From thedoctorskitchen.com
Servings 6Estimated Reading Time 2 mins
SLOW COOKED AUBERGINE RAGU WITH PAPPARDELLE - CARRIE'S KITCHEN
From carriecarvalho.com
5/5 (6)Total Time 5 hrs 15 minsCategory Main Course, PastaCalories 497 per serving
NIGEL SLATER’S AUBERGINE RAGU WITH CREAM AND PARMESAN LENTILS …
From theguardian.com
MOB — SMOKY PULLED AUBERGINE RAGU
From mob.co.uk
QUORN RAGU-STUFFED AUBERGINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MAR 12 12 HOUR OVERNIGHT AUBERGINE RAGU WITH BUCATINI AND BURRATA
From klararisbergcooks.com
AUBERGINE RAGù WITH MEATBALLS AND PAPPARDELLE RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
SUN DRIED TOMATO RAGU WITH AUBERGINE AND COURGETTE
From lowlyfood.com
AUBERGINE RAGU PASTA | ODDBOX
From oddbox.co.uk
ELLA MILLS’ GARLICKY ROASTED AUBERGINE RAGU RECIPE
From you.co.uk
AUBERGINE, LENTIL & CHESTNUT RAGU RECIPE | WAITROSE & PARTNERS
From waitrose.com
LENTIL & AUBERGINE RAGU RECIPE | WAITROSE & PARTNERS
From waitrose.com
PASTA EVANGELISTS: OUR FAVOURITE DISHES FROM THE RECIPE …
From independent.co.uk
RAGU RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED AUBERGINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DR RUPY AUJLA'S AUBERGINE AND WALNUT RAGU | DINNER RECIPES
From goodto.com
You'll also love