I have my fellow blogger Deepa Mistry to thank for the wonderful aubergine part of this recipe! I hadn’t ever tried roasting an aubergine in half before but her recent Instagram Story persuaded me otherwise and I was so glad I tried it! The best part of her tips was to take the aubergine out of the fridge and cook from room temperature to avoid it being rubbery. It worked!
To roast your aubergine, slice it in half and score all over. Rub a little oil all over each half and then place in a hot (150c or so) oven for 40-50 mins, flipping it half way through so it cooks nice and evenly.
While the aubergine was roasting, I made a yummy ragu to stir through its pasta bed. Recipe after the jump!
Roasted Aubergine with Veggie Ragu
- 1 whole aubergine
- 100g spaghetti or pasta of your choosing
- 50g quorn mince
- 1 pepper
- 1 medium carrot
- 1/2 pack chestnut mushrooms
- 2-3 medium shallots
- 2 cloves garlic
- 1/2 can chopped tomatoes
- 1 tsp tomato puree
- 3 tsp oregano
- 2 tsp basil
- 1 tsp cumin
- 2 tsp vegetable boullion
- Splash balsamic vinegar
- Splash red wine (optional)
Preheat the oven to 150c. Slice a room temperature aubergine lengthways, and then score horizontally and vertically. Smother in 1-2 tablespoons of oil and place in the oven for 40-50 minutes, turning half way.
While the aubergine cooks, very finely dice the garlic, onions, peppers, carrot and mushrooms so they are veeery small. In a heavy pan, soften the onion and carrots in a little oil together for 5 minutes or so or until softened. Add the peppers and mushrooms and cook for another 10 minutes on a low heat. Once they’ve ‘sweated’ down, add the quorn mince and stir through til defrosted. Add the tomatoes, tomato puree and herbs, wine and vinegar and reduce for the rest of the cooking time of the aubergine.
Cook the pasta according to instructions, drain and stir through with the ragu. Dress with parmesan and serve with the aubergine on top.