Ingredients

Method

• 4 brinjals
• olive oil
• 3 garlic cloves, crushed or minced
• 1 t ground cumin
• 2 onions, finely chopped
• 1 × 400 g can beluga (or green) lentils, drained and rinsed
• 1 T tomato purée
• 1 T almond butter
• 500 g tomato passata
• juice of ½ lemon
• 2 t white miso paste (optional)
• 2 t maple syrup
• sea salt and freshly ground black pepper, to taste
• pasta or grains, to serve

Method

Ingredients

1. Preheat the oven to 200°C. Pierce the brinjals all over using a knife to stop them from bursting and place in a deep baking tray. Roast for 40-45 minutes, turning halfway, until softened and collapsed.

2. Meanwhile, heat 2 T olive oil in a large frying pan over a medium-low heat. Add the garlic and cumin and cook for 2–3 minutes, until fragrant. Add the onions, along with a pinch of salt and cook for 10–15 minutes, until golden.

3. Stir in the lentils, tomato purée, almond butter, passata, lemon juice, miso and maple syrup. Half fill the empty passata jar with water and add this too. Simmer for 10–15 minutes, stirring occasionally, until glossy and thickened. Turn the heat right down, cover with a lid and leave to simmer very gently until the brinjals are ready.

4. Let the brinjals cool slightly, then carefully cut in half and use a fork to scrape out the soft, silky flesh – it should melt away from the skin. Stir into the sauce and season to taste.

5. Serve half the ragu with your favourite pasta or grain and keep the other half for later in the week.

Cook’s notes: Store in a sealed container in the fridge for up to 5 days or store in the freezer for up to 3 months. Stir in a spoonful of tahini for extra richness or add a sprinkling of dried red chilli flakes for a little heat. If you’re serving it with rice, a dollop of yoghurt makes a delicious addition, as does basil.

Find more brinjilas recipes here

Photographer: Clare Winfield

Extracted with permission from Quick Wins: Healthy Cooking for Busy Lives by Ella Mills