Name: Roasted aubergine and walnut ragù
Prep time: 30 min
Cook time: 45 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 3 oz walnuts; 2 eggplants; 1 carrot; 1 onion; 2 stalks celery; 2 cloves garlic; 2 leaves bay leaves; 2 tbsp tomato paste; 0.75 cup dry vegan red wine; 28 oz tomato purée (passata); 14 oz vegetable broth; 14 oz lentils (cooked); 1 tbsp miso paste; 14 oz pappardelle pasta; parsley (chopped, for garnish); oil (for frying); salt; pepper

Roasted aubergine and walnut ragù

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"Classic ragu, but different – here is an exciting, smoky-nutty, plant-based variation that you will love. The combination of roasted aubergine, tender walnuts, and tomato depth is literally one to melt away for and creates a ragu that is simultaneously hearty, earthy, and incredibly aromatic. This dish invites you to enjoy it together, but the best part is: it's excellent for preparing in advance and tastes even more intense the next day – so get ready to batch cook. For extra umami, simply stir in a splash of balsamic vinegar or a spoon of nutritional yeast flakes, and if you want to cook without wine, you can also use dark grape juice. One more tip: If you use pre-cooked lentils, omit the vegetable broth and, if necessary, replace it with powder to adjust the seasoning and liquid amount."

Step 1/3

Soak the walnuts in water the day before. On the day of preparation, preheat the oven to 200°C/ 390°F. To prepare eggplants, cut them in half lengthwise, prick the cut surfaces several times with a fork and place them cut-side up on a baking tray. Drizzle with oil and bake in the oven for approx. 40–50 min. until they are soft. Meanwhile, prepare the vegetables: peel and finely dice the carrots and onion. Wash the celery and cut into small pieces. Peel and finely chop the garlic.

40 g walnuts

1 eggplants

½ carrot

½ onion

1 stalks celery

1 cloves garlic

bowl

baking sheet

knife

cutting board

Soak the walnuts in water the day before. On the day of preparation, preheat the oven to 200°C/ 390°F. To prepare eggplants, cut them in half lengthwise, prick the cut surfaces several times with a fork and place them cut-side up on a baking tray. Drizzle with oil and bake in the oven for approx. 40–50 min. until they are soft. Meanwhile, prepare the vegetables: peel and finely dice the carrots and onion. Wash the celery and cut into small pieces. Peel and finely chop the garlic.

Step 2/3

Drain soaked walnuts, cover with fresh water in a saucepan, bring to the boil and simmer on a low heat for approx. 10–20 min. until soft. After roasting, allow the aubergines to cool briefly, then finely chop the flesh. Drain the nuts after cooking and finely chop or crumble them.
Heat oil in a large frying pan, fry vegetables until onions are lightly browned, then add garlic and bay leaves and fry briefly.

oil (for frying)

1 leaves bay leaves

pot

sieve

frying pan

cooking spoon

Drain soaked walnuts, cover with fresh water in a saucepan, bring to the boil and simmer on a low heat for approx. 10–20 min. until soft. After roasting, allow the aubergines to cool briefly, then finely chop the flesh. Drain the nuts after cooking and finely chop or crumble them. Heat oil in a large frying pan, fry vegetables until onions are lightly browned, then add garlic and bay leaves and fry briefly.

Step 3/3

Stir in tomato paste, deglaze with red wine, bring to a boil and reduce by half. Add eggplant flesh, walnuts, tomato passata, lentils and vegetable stock. Stir in miso paste, season with salt and pepper and let it simmer for approx. 15–20 min. until the ragout is creamy. Season to taste. Cook pasta according to package instructions, drain and mix with the ragout or serve separately. Sprinkle with parsley and season again to taste.

1 tbsp tomato paste

100 ml dry vegan red wine

200 g tomato purée (passata)

100 ml vegetable broth

150 g lentils (cooked)

½ tbsp miso paste

200 g pappardelle pasta

parsley (chopped, for garnish)

salt

pepper

Stir in tomato paste, deglaze with red wine, bring to a boil and reduce by half. Add eggplant flesh, walnuts, tomato passata, lentils and vegetable stock. Stir in miso paste, season with salt and pepper and let it simmer for approx. 15–20 min. until the ragout is creamy. Season to taste. Cook pasta according to package instructions, drain and mix with the ragout or serve separately. Sprinkle with parsley and season again to taste.

Roasted aubergine and walnut ragù

Ingredients

Utensils

Nutrition per serving

Step 1/3

Step 2/3

Step 3/3

Enjoy your meal!

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