Caramelised aubergine and lentil ragu
The key to the success of this recipe is the browning of the aubergine and onions. They should be golden and caramelised to give this dish its full flavour, so it’s worth taking your time overcooking them. Wonderful served over pasta, with gnocchi or polenta, or simply with crusty bread to scoop it up.
Cook's Tip
This recipe freezes really well. Divide into portions of 200 g. per person.
Next, why not try more fast, simple dinner recipes from the House & Garden recipe archive?
This is an extract from Pulse: Modern recipes with beans, peas & lentils by Eleanor Maidment
What you'll need
Caramelised aubergine and lentil ragu
Recipe information
Yield
4
Ingredients
To garnish
To serve
Preparation
Step 1
Heat the oil in a large sauté pan or shallow casserole over a medium-high heat. Add the aubergines, onions and garlic, sprinkle generously with salt and cover with a lid. Cook, stirring occasionally, for 15 minutes.
Step 2
The aubergines should be nicely softened by now, so remove the lid and continue cooking for another 15 minutes until everything is nicely golden and starting to caramelise.
Step 3
Stir in the tomato purée, spices and bay leaves and fry for about 2 minutes. Finally, stir in the lentils, tomatoes and oregano sprigs (if using). Half fill the tomato can with water and also add to the pan. Simmer for 15–20 minutes until you have a rich ragù.
Step 4
Season to taste and serve garnished with basil, with pasta, polenta or bread.
