Smoky Aubergine and Lentil Ragu

Smoky Aubergine and Lentil Ragu
This is a hearty vegetarian dinner that absolutely screams autumn. Beautiful smoky flavours come from the aubergine cooked directly over the flame and good, proper substance and heft is provided through the lentils.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 3 - 4
Smoky Aubergine and Lentil Ragu


  • 2 aubergines
  • 1 onion, diced finely
  • 1 carrot, sliced finely
  • 3 garlic cloves, minced
  • 3 - 4 tomatoes, chopped roughly
  • 150g cooked brown, green or puy lentils
  • 1 red chilli, sliced finely
  • Splash of red wine vinegar
  • Pinch of salt and sugar

How to make

  • Cook the aubergines over a naked flame. Stand right by the stove and keep them turning because big supermarket aubergines are difficult to get an even burn on. This can take between 5 - 10 minutes until the skin blisters and blackens leaving a soft, smoky flesh within. Then set aside to cool.
  • In a large pan, gently fry the onions and carrots with a little salt until caramelised. Around 10-15 minutes. Add the garlic and cook for another 5 minutes.
  • Add the tomatoes and red wine vinegar and cook until the tomatoes are smooshing into the pan. I also add a pinch of sugar at this point. If you don’t want to, it’s cool, it’s not essential, I just find that tiny teenie little bit of sweetness really balances everything out for me.
  • Peel the aubergines and roughly chop the softened flesh.
  • Add the aubergine, lentils and around 100ml of water. Cook until thickened, five minutes or so.
  • Serve with buttery swede (boil swede until tender then blitz and swirl through some butter) as Rosie suggests, or I’ve served it with equally buttery polenta which is also divine.

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