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Harissa Aubergine Ragu Recipe

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★★★★★

5 from 87 reviews

This Harissa Aubergine Ragu is a vibrant and flavorful vegetarian dish featuring roasted aubergine cubes infused with a rich, spiced harissa tomato sauce. The ragu is slow-cooked to develop a jammy, concentrated consistency, making it perfect to serve with pappardelle, rice, crusty bread, flatbreads, or topped with crumbled feta for a delicious standalone meal.

Ingredients

Scale

Spice Mix and Roasted Aubergine

  • 1 tbsp garlic granules
  • 1 tbsp dried oregano
  • 2 tsp paprika
  • 1 tsp fennel seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 4 tbsp olive oil
  • 4 large aubergines, cut into 2.5cm discs then roughly cubed

Sauce

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 6 large garlic cloves, thinly sliced
  • 1 heaped tbsp rose harissa
  • 700g jar passata
  • 1 heaped tsp caster sugar
  • Salt and pepper, to taste

To Serve (optional)

  • Pappardelle, rice, crusty bread, flatbreads, or feta

Instructions

  1. Preheat and prepare the aubergines: Heat the oven to 200°C (180°C fan or gas mark 6) and line a large baking tray with baking parchment for easy cleanup. In a large bowl, combine the garlic granules, dried oregano, paprika, fennel seeds, ground cinnamon, ground cumin, and 4 tablespoons of olive oil. Add the cubed aubergines and toss thoroughly using your hands to coat evenly with the spice mixture.
  2. Roast the aubergines: Spread the coated aubergine cubes on the prepared baking tray in a single layer. Roast in the preheated oven for 30-35 minutes until the aubergines are browned and tender. Remove from the oven and set aside.
  3. Cook the sauce base: Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the thinly sliced onions with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until the onions are softened and translucent but not browned.
  4. Add garlic and harissa: Add the sliced garlic cloves to the onions and sauté for 1-2 minutes until fragrant, stirring regularly to prevent burning. Incorporate 1 heaped tablespoon of rose harissa, then pour in the passata and add 1 heaped teaspoon of caster sugar. Stir well to combine all ingredients. Season generously with salt and pepper.
  5. Simmer the sauce: Reduce the heat to medium. Let the sauce cook uncovered for about 30 minutes, allowing it to reduce and thicken. Stir occasionally to prevent sticking.
  6. Combine aubergines and sauce: Add the roasted aubergines to the reduced tomato sauce. Stir to combine and continue cooking for another 10-15 minutes. Taste and adjust seasoning, adding more salt, pepper, or a little warm water if you prefer a looser consistency. The sauce should be rich and jammy.
  7. Serve: Serve the harissa aubergine ragu with your choice of pappardelle, rice, crusty bread, or flatbreads. Alternatively, top with crumbled feta for a satisfying vegetarian main dish. Store leftovers in the fridge for up to six days.

Notes

  • For extra depth, you can toast fennel seeds before mixing into the spice blend.
  • Adjust the amount of harissa according to your preferred spice level.
  • This dish pairs wonderfully with cool, creamy accompaniments like yogurt or feta cheese to balance the heat.
  • Use thick, ripe aubergines for the best texture and flavor.
  • Leftovers taste even better the next day as the flavors continue to develop.

Keywords: harissa, aubergine, eggplant, ragu, Mediterranean, vegetarian, roasted vegetables, spiced tomato sauce

Find it online: https://famdishes.com/harissa-aubergine-ragu-recipe/