Handful of walnuts
1 large aubergine
1 large carrot
1 onion
1 celery stick
4 cloves of garlic
2 fresh bay leaves
2 large tbsp tomato puree
200ml red wine
700g tomato passata
400ml vegetable stock (only add if your using dried lentils)
1/4 cup dried lentils
1tbsp brown miso paste or soy sauce
Salt to taste
1 ts Cracked black pepper
1/4 cup creme fraiche

To smoke the aubergine, prick the aubergines a couple of times with a knife or fork. Blacken the aubergines over a barbeque, or gas hob, turning regularly until completely charred. Place in a bowl and cover with lid, let the aubergine cool down and steam to help the skins fall over.

When cooler enough to handle, slit the aubergines lengthways and scoop out the flesh. Finely chop the flesh into an aubergine like paste.

For the regu, cook down the onions, celery, and carrots in a generous spoon of olive oil until onions are brown, then add garlic, bay leafs, tomato paste, cook for 2 min then add red wine, bring pan to a boil and cook until wine reduces by half the volume.
Then add , smoked aubergines, walnuts, tomato passata and soy, salt, pepper.

Add in dried lentils and vegetables stock cube and water (only add water if you are using dried lentils!).

Place a lid on top and simmer covered on low until lentils are soft, anywhere from 30 minutes to 45 minutes.

Add creme fraiche at the end, simmer for 2 more min and serve.


Serve with pasta, fresh herb of choice, extra virgin olive oil.

https://www.rachelama.com/recipes/smoked-aubergine-amp-walnut-ragu

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