Roasted aubergine, mushroom and lentil ragu
This ragu has all the depth of a long-cooked sauce without the meat. Roasted aubergine breaks down into soft strands, mushrooms and green lentils give it body, and a splash of red wine brings it together. PACK'D Organic Onions and PACK'D Organic Garlic go straight from freezer to pan, already prepped and frozen at their best. Make a batch and freeze the leftovers for an easy midweek dinner.
Serves 4
- Prep 10 mins
- Cook 50 mins
- Total 1 hour
- Storage Tupperware in the fridge for 3 days or freezer for 2 months
Ingredients
- 2 large aubergines (800g)
- 3 tbsp olive oil
- 100g PACK'D Organic Onions
- 1 carrot, diced small
- 1 CELERY STICK, diced small
- 200g mushrooms, diced small
- 2 tsp PACK'D Organic Garlic
- 3 tbsp tomato puree
- 1 tbsp coconut aminos or balsamic vinegar
- 100ml red wine
- 300ml veg stock
-
1 tin green lentils, drained + rinsed (400g)
- 400ml passata
- 2 bay leaves
- 4 tbsp nutritional yeast
- Salt and pepper to taste
Allergens in BOLD CAPITALS
To serve
- Torn basil
- 1/4 cup shaved parmesan or pecorino
Method
Preheat the oven to 220C / 200 fan.
Pierce the aubergines with a fork and arrange on a baking tray. Roast for 40 - 50 minutes depending on the size until soft.
Allow to cool covered with a tea towel. When cool sliced in half and scoop out the middle with a fork into long strands.
Heat 3 tbsp olive oil in a skillet. Add the onions, carrot, celery and cook with a good pinch of salt and pepper for 3 - 4 minutes until soft. Add the mushrooms and garlic for another 3 - 4 minutes.
Add the tomato puree, balsamic and wine and cook for 3 minutes.
Add stock, lentils, passata, bay leaves, nutritional yeast and bring to the boil. Then reduce to a simmer and cook fro about 20minutes until thick.
Add the aubergines and add salt and pepper to taste.
Serve over pasta and top with parmesan and basil.
