Aubergine and Lentil Ragù
Deeply browned aubergine, brown lentils and tomato make a textured rigatoni ragù with no need for imitation mince.
Modern01Batch browning creates savoury depth.
02Lentils add body without pretending to be meat.
03Vinegar brightens the sauce.
Cook it calmly.
- 01
Brown the aubergine
Cook in two batches until deeply coloured and tender; set aside.
- 02
Build the tomato base
Soften onion, add garlic and tomato paste, then tomatoes and simmer for 20 minutes.
- 03
Add structure
Fold in lentils and aubergine, keeping some cubes intact, and simmer for 8 minutes.
- 04
Finish
Toss with rigatoni and pasta water, then sharpen with vinegar.
Common mistakes
- Crowding aubergine.
- Blending the sauce smooth.
- Using watery lentils.
The detail that changes the dish.
Salt aubergine after it begins to colour. Early salt and crowding encourage steaming.
Batch browning creates savoury depth.
Deeply browned aubergine, brown lentils and tomato make a textured rigatoni ragù with no need for imitation mince.
Lentils add body without pretending to be meat. Vinegar brightens the sauce.
How the ingredients carry Aubergine and Lentil Ragù
Salt aubergine after it begins to colour. Early salt and crowding encourage steaming.
Canned lentils keep this practical. Drain and rinse them well; dried lentils also work when cooked separately until just tender.
At the table
Serve Aubergine and Lentil Ragù when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Refrigerate for 4 days or freeze sauce for 3 months.
Be realistic
Refrigerate for 4 days or freeze sauce for 3 months.
Frequently asked questions
What is the key technique for Aubergine and Lentil Ragù?+
Salt aubergine after it begins to colour. Early salt and crowding encourage steaming.
What should I know before substituting ingredients?+
Canned lentils keep this practical. Drain and rinse them well; dried lentils also work when cooked separately until just tender.
