How To Make Aubergine, Lentil & Walnut Ragu
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 medium-sized aubergines, cubed
- 1 cup dry lentils
- 1 cup walnuts, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
Instructions
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Place the cubed aubergines in a colander and sprinkle with salt. Let them sit for 15 minutes to draw out the excess moisture. Rinse and pat dry.
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
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Add the aubergines to the pot and cook until they start to soften and brown, about 8-10 minutes.
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Stir in the lentils, walnuts, diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
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Serve the ragu over cooked pasta or with crusty bread. Garnish with fresh basil leaves.
Nutrition
- Calories : 385kcal
- Total Fat : 18g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 177mg
- Total Carbohydrates : 44g
- Dietary Fiber : 18g
- Sugar : 10g
- Protein : 17g
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