Aubergine Ragu with butter bean mash

Serves 1
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Directions

  1. 1Chop the aubergines into cubes.
  2. 2Transfer the chopped aubergines to a baking sheet lined with parchment paper.
  3. 3Drizzle with olive oil, sprinkle with salt, pepper, and oregano.
  4. 4Bake in the oven.
  5. 5Sauté chopped red onion and garlic in a frying pan with olive oil.
  6. 6Add finely chopped tomatoes to the pan.
  7. 7Stir the tomato mixture.
  8. 8Season the tomato mixture with salt and pepper.
  9. 9Add cooked lentils and roasted aubergines to the pan.
  10. 10Stir to combine all ingredients in the ragu.
  11. 11In a saucepan, sauté chopped red onion and garlic.
  12. 12Add butter beans to the saucepan.
  13. 13Pour in vegetable stock.
  14. 14Add cumin to the butter bean mixture.
  15. 15Blend the butter bean mixture until smooth using a hand blender.
  16. 16Stir in grated cheese into the mashed butter beans.
  17. 17Serve the aubergine ragu next to the butter bean mash on a plate.
  18. 18Garnish with a drizzle of olive oil and a sprinkle of black pepper.

Ingredients

  • aubergine
  • olive oil
  • salt
  • pepper
  • oregano
  • red onion
  • garlic
  • finely chopped tomatoes
  • lentils
  • butter beans
  • vegetable stock
  • cumin
  • grated cheese

Equipment

knifechopping boardbaking sheetovenfrying panwooden spoonsaucepanhand blenderplate