Eggplant, Walnut and Lentil Ragu
Eggplant, Walnut and Lentil Ragu



  • 2 eggplants
  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 bay leaf
  • 2 chopped garlic cloves
  • 1 green chilli
  • 2 chopped tomatoes
  • 1 tsp red wine vinegar
  • 100g cooked puy lentils
  • 30g chopped walnuts
  • Small bunch of parsley, chopped
  • Polenta or pasta, to serve
  • Prick the eggplants all over and cook over flames or coals until nicely charred and collapsing inside. Leave to cool, then scoop out the juicy flesh into a bowl and roughly chop.
  • Heat the olive oil in a pan and cook the onion with the bay leaf and salt for 10 mins, then mix in the tomatoes and vinegar to cook for 10 mins more. Add the eggplant, mix well, and then add the cooked lentils with 100ml water. Cook until almost all of the water has reduced, then season and serve on a bed of polenta or pasta. Garnish with walnuts and a sprinkle of parsley.
45 mins
4 serving

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