《 Aubergine Ragu 》 As our aubergine glut continues it was inevitable that I’d ha...

《 Aubergine Ragu 》
As our aubergine glut continues it was inevitable that I’d need to take a pair away with me final weekend. In true Emma Eats Essex model, I deliberate which recipe to upfront which meant I might deliver some components from house, together with pre-measured out herbs and spices. 💁‍♀️

This dish requires some prep time however as soon as it’s effervescent away on the hob you’ll be able to go away it to simmer for as much as an hour. The right period of time to take pleasure in a beverage and compulsory vacation snacks, aka crisps and dip. 🥂

Begin by chopping three regular measurement aubergine or 2 homegrown ones into 5cm cubes. Toss in olive oil, season then roast within the oven for an hour. 🍆

Warmth one other glug of oil in a big saucepan then add two chopped purple onions, carrots and celery sticks. Fry gently for 20 minutes over a medium warmth, stirring usually. Add thinly sliced garlic cloves (I used about 5) after which the spices; 1 tsp floor coriander, 1 tbsp cumin seeds, 1 tsp funnel seed and 1 tbsp of tomato puree. 🥕

As soon as every part is blended collectively, pour in 130ml of purple wine. Simmer till a lot of the liquid is gone and you’ll not odor the alcohol. Subsequent tip in two tins of chopped tomatoes and 200ml of water. 🍷

Carry the ragu to the boil, then cut back the warmth to a mild simmer and go away to prepare dinner on low for an hour. We served with couscous, freshly chopped parsley, sourdough bread (excellent for dipping) and a facet salad. 🥗

🏠👨‍🍳👩‍🍳 
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