Aubergines with middle eastern-style ragù

aubergines with middle eastern-style ragù

With Beamy plant-based bolognese mix

1h 10min

2 serves

ingredients

For the aubergines

2 aubergines 
20 g oil 
Salt, to taste

For the garnish

40 g pine nuts 
40 g vegan yoghurt sauce 
Fresh parsley

For the plant-based ragù

1 pack Beamy plant-based bolognese mix 
900 g tomato passata 
1 onion 
1 carrot 
Middle Eastern spices (cumin, paprika and cardamom) 
Salt, to taste

method

1

Cut the aubergines in half lengthways and score the flesh, taking care not to cut through the skin. Season with oil and salt, arrange them flesh-side down on a baking tray and bake in a preheated oven at 200°C for 40 minutes. Turn them flesh-side up and cook under the grill for another 10 minutes.

2

Meanwhile, prepare the ragù. Heat the oil in a frying pan and sauté the chopped onion and grated carrot until golden. Add the tomato passata, Beamy ragù mix, Middle Eastern spices and salt. Cook over low heat for approximately 15 minutes, stirring occasionally.

3

Toast the pine nuts in a non-stick frying pan without adding any oil or fat, until golden brown.

4

Arrange the aubergines on a serving plate and fill them with the ragù. Finish with the vegan yoghurt sauce, toasted pine nuts and chopped fresh parsley.

5

Serve piping hot.