Eggplant Ragu with Lentils and Walnuts
Per serving
A rich, aromatic ragu where tender eggplant, earthy black lentils, juicy tomatoes and crunchy walnuts create a true flavor symphony. Serve it over parsnip purée for a hearty, warm dinner you’ll want to make again and again.
Ingredients
4 serv.Step-by-step instructions
- 1
Pierce the eggplants all over with a fork, then place them over an open flame (or grill) and roast, turning frequently, for about 5 minutes until the flesh softens. Remove from heat and let cool.
- 2
When the eggplants have cooled, cut them in half and scoop the flesh into a bowl, retaining the released juice. Roughly chop the flesh and set aside.
- 3
Heat the olive oil in a large skillet over medium‑high heat, add the onion, bay leaf and a pinch of salt; cook, stirring, for about 10 minutes until the onion softens and lightly browns.
- 4
Add the garlic and chili pepper, sauté for another 2–3 minutes, stirring constantly.
- 5
Add the chopped tomatoes, red wine vinegar and cook, stirring, for another 10 minutes until the tomato mixture breaks down.
- 6
Stir in the prepared eggplant flesh, mix thoroughly and cook for 2–3 minutes.
- 7
Add the cooked black lentils and 100 ml water, bring to a boil, then reduce heat and simmer until most of the liquid evaporates, about 10–15 minutes. Season to taste with salt, black pepper and, if desired, a pinch of dried oregano.
- 8
Serve the ragu hot on a bed of parsnip purée, sprinkled with chopped walnuts and fresh parsley.
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