pulled aubergine ragù

This is the kind of pasta that stops conversation mid-bite.

Slow-roasted aubergines are pulled into soft, savoury strands and folded through a deeply rich tomato and lentil ragu, layered with sweet caramelised onion, garlic, warming harissa and a splash of thick balsamic for depth. The result is a sauce that clings to every strand of spaghetti — rich, glossy and full of bold, comforting flavour. Finished with a generous shower of parmesan, it’s hearty, satisfying and completely irresistible.

Simple enough for a weeknight but special enough to crave, this is the perfect cold-evening recipe — wholesome, warming and packed with texture.

It’s also ideal for batch cooking. Make extra and spoon it over hot jacket potatoes, layer it into your next lasagne, serve with brown rice, or freeze for an effortless, deeply flavourful meal whenever you need it.

Serves 4-6 & takes 45 minutes to cook

Ingredients

• 4 large aubergines

• 3 garlic cloves, peeled and chopped

• 1 large onion, peeled and chopped

• 2 carrots, diced

• 2 heaped tablespoons of harissa paste

• 1x 400g can of tinned tomatoes

• 2 tablespoons of thick balsamic vinegar

• 1 vegetable stock cube, mixed with 400ml boiling water

• 1x 400g can of green lentils, drained

• Olive oil

• Salt and pepper

• 4-6 portions of pasta (we use tagliatelle)

Method

1. Preheat the oven to 200C, fan setting.

2. Cut the aubergines in half lengthways and place onto a large baking tray. Drizzle with olive oil and a large pinch of salt and cook for 35-40 minutes until soft. Once soft, remove from the oven and leave to one side.

3. While the aubergines cook, place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onions, garlic and carrots and cook for 10-15 minutes until the carrots turn soft.

4. At this point, mix through the harissa paste, tinned tomatoes, balsamic vinegar, vegetable stock and drained lentils.

5. Mix well and bring to the boil, before reducing the temperature and simmering for 15-20 minutes - the sauce should reduce and become thick during this time, if it doesn't reduce enough you may have to turn the heat up a little.

6. While the tomato sauce simmers, pull the aubergines using a fork. You want to pull all of the flesh from the skins to create a stringy texture.

7. Once ready to serve, stir the pulled aubergine through the sauce and cook for a few more minutes until everything is piping hot.

8. While the sauce simmers, cook the pasta according to instructions on the pack, cooking for 1 minute less than stated.

9. Drain the pasta (saving a little of the pasta water) and stir through the sauce. Cook for a minute or so, mixing through a dash of pasta water to bring everything together.

10. Serve piping hot with a crack of pepper on top.