Aubergine and tomato ragu
Ingredients
- 2 kg tomatoes
- 2 shallots
- 10 garlic cloves
- 3 red chilli
- 250ml extra virgin olive oil
- 2 tbsp vegan cream cheese
- ½ bunch basil
- 2 aubergines
- 500g pappardelle
- 2 tbsp vegan parmesan
Utensils
- Blender
- Oven and baking trays
- Large pot
- Pan
- Knife and chopping board
- Wooden spoon
Information
Cost: $$$
Preparation time: 2 hours
Yield: 6 servings (250g each)
Preparation Method
- Preheat the oven to 170°C.
- Blend the tomatoes, shallots, garlic, red chili, and olive oil together.
- Spread the mixture across 2 to 3 baking trays and roast for 1 hour and 30 minutes, or until it thickens and caramelizes.
- 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.
- Cook the pappardelle in a large pot of boiling, heavily salted water.
- 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.
- Top with parmesan and enjoy!