Smokey Aubergine and Tomato Ragu
This Smokey Aubergine and Tomato Ragu is a rich and comforting dish that brings together tender aubergine and juicy tomatoes, all infused with a delightful smoky flavour. Perfect as a hearty pasta sauce or a standalone meal!
Ingredients
- 2 Kg Tomatoes
- 2 Shallots
- 10 Garlic
- 3 Red Chilli
- 250ml Extra Virgin Olive Oil
- 2 Tbsp Vegan Cream Cheese
- ½ Bunch Basil
- 2 Aubergines
- 500g Pappardelle
- 2 Tbsp Vegan Parmesan
Step 1
Preheat the oven to 170°C.
Step 2
Blend the tomatoes, shallots, garlic, red chili, and olive oil together.
Step 3
Spread the mixture across 2 to 3 baking trays and roast for 1 hour and 30 minutes, or until it thickens and caramelizes.
Step 4
Roast the aubergines directly on a gas flame for 15 minutes, until they’re deeply charred and soft inside. Once done, wash off the charred skin and chop the flesh into a minced texture.
Step 5
Cook the pappardelle in a large pot of boiling, heavily salted water.
Step 6
Once the tomatoes are roasted, transfer them to a pan with the aubergine, 200ml of pasta water, basil, and cream cheese. Bring to a simmer, then add the cooked pasta. Toss everything together and season with salt and pepper to taste.
Step 7
Top with Parmesan and enjoy!