Aubergine and lentil ragu with soft polenta

Name: Aubergine and lentil ragu with soft polenta
Cuisine: Italian
Ingredients: 1 aubergine; salt; oregano; olive oil; garlic; shallots; chili flakes; canned tomatoes; lentils; dried porcini mushrooms; polenta; parmesan

Serves 1

tiktok.com

Aubergine and lentil ragu with soft polenta

tiktok.com

Serves 1

Directions

1Cut the aubergine in half lengthwise.
2Cut the aubergine halves into smaller pieces, dicing them.
3Place the diced aubergine in a bowl.
4Add some oregano to the aubergine.
5Drizzle olive oil over the aubergine.
6Sprinkle salt on the aubergine.
7Toss the aubergine to coat it evenly.
8Spread the aubergine onto a baking tray lined with parchment paper.
9Pour hot water over dried porcini mushrooms in a measuring cup to rehydrate them.
10Heat olive oil in a skillet.
11Add sliced garlic to the hot oil.
12Add chopped shallots to the skillet.
13Stir the garlic and shallots.
14Add chili flakes to the skillet.
15Add canned crushed tomatoes to the skillet.
16Stir the tomatoes with the other ingredients in the skillet.
17Add cooked lentils to the tomato mixture.
18Add the roasted aubergine to the mixture.
19Strain the rehydrated porcini mushrooms, reserving the liquid.
20Chop the rehydrated porcini mushrooms.
21Add the chopped porcini mushrooms to the skillet.
22Pour the reserved mushroom liquid into the skillet.
23Stir the ragu ingredients together.
24Prepare the polenta by stirring it in a pot.
25Drizzle olive oil into the polenta.
26Add salt to the polenta.
27Stir the polenta until smooth and creamy.
28Serve the soft polenta in a bowl.
29Top the polenta with the aubergine and lentil ragu.
30Drizzle with olive oil.
31Garnish with grated parmesan cheese.

Ingredients

1 aubergine
salt
oregano
olive oil
garlic
shallots
chili flakes
canned tomatoes
lentils
dried porcini mushrooms
polenta
parmesan

Equipment

knifechopping boardbowlbaking traypotwhiskskilletwooden spoonsieve

Aubergine and lentil ragu with soft polenta

Serves 1

tiktok.com

Aubergine and lentil ragu with soft polenta

tiktok.com

Serves 1

Directions

1Cut the aubergine in half lengthwise.
2Cut the aubergine halves into smaller pieces, dicing them.
3Place the diced aubergine in a bowl.
4Add some oregano to the aubergine.
5Drizzle olive oil over the aubergine.
6Sprinkle salt on the aubergine.
7Toss the aubergine to coat it evenly.
8Spread the aubergine onto a baking tray lined with parchment paper.
9Pour hot water over dried porcini mushrooms in a measuring cup to rehydrate them.
10Heat olive oil in a skillet.
11Add sliced garlic to the hot oil.
12Add chopped shallots to the skillet.
13Stir the garlic and shallots.
14Add chili flakes to the skillet.
15Add canned crushed tomatoes to the skillet.
16Stir the tomatoes with the other ingredients in the skillet.
17Add cooked lentils to the tomato mixture.
18Add the roasted aubergine to the mixture.
19Strain the rehydrated porcini mushrooms, reserving the liquid.
20Chop the rehydrated porcini mushrooms.
21Add the chopped porcini mushrooms to the skillet.
22Pour the reserved mushroom liquid into the skillet.
23Stir the ragu ingredients together.
24Prepare the polenta by stirring it in a pot.
25Drizzle olive oil into the polenta.
26Add salt to the polenta.
27Stir the polenta until smooth and creamy.
28Serve the soft polenta in a bowl.
29Top the polenta with the aubergine and lentil ragu.
30Drizzle with olive oil.
31Garnish with grated parmesan cheese.