Pulled Aubergine Ragu with Hummus Mashed Potato

 

Courtesy of Christina Soteriou taken from Big Veg Energy published 10th January 2025

 

Serves: 4

Preparation: 30 minutes

Cooking Time: 1 hr 25 mins

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To feed six, add 3 more aubergines

and second box of mushrooms

and increase potatoes to 2 kgs

and double the quantities of the Parm.

​

This dish is really delicious and quite filling.

You could supplement it with a green veg of your  choice

 

 

Ingredients

 

For the Ragu:

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• 1 box wild mushrooms (wild, oyster, porcini or a mix) 

• 3 medium aubergines

• 2 carrots, finely chopped into cubes

• 1 large Spanish onion, finely chopped

• 1 celery stick, finely chopped

• 4 garlic cloves, finely chopped

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar 

• 125 ml red wine

• 1 vegetable stock cube

• 3 tablespoons nutritional yeast 

• 400 ml passata

• Salt and freshly ground black pepper

 

For the Hummus Mash:

​

• 1.25kg potatoes

• 350g hummus

• 1 tablespoon olive oil

•  

For the Walnut Parm:

​

• Half a cup walnut halves

• 1 tablespoon nutritional yeast

• Quarter teaspoon garlic powder

• Quarter teaspoon flaky salt

• Handful of fresh chopped parsley

 

 

Method

 

1. To Prepare the Mushrooms: Slice fresh mushrooms and set aside.
    

2. Pre-heat the oven to 210C (190F) Gas Mark 6.5.  
    

3. To Prepare the Aubergines: Pierce the aubergines all over with a fork.  Arrange on a baking tray and roast for 45-55 minutes (depending on their size).   They are done when the skin wrinkly and they are very soft, almost collapsing in on themselves.   When the aubergines are cooked, set them aside on a wire rack to cool, covered with a plate or lid. 
    

4. Once cool, put an aubergine onto a flat plate and carefully peel them by making chopping off the stem and then creating a long slit lengthwise and gently open up the aubergine. Then using a fork scrape the flesh away from the skin.  This process is really easy and takes only a couple of minutes.
    

5. To Make the Ragu: Meanwhile, peel and finely dice the carrot and onion. 
    

6. Finely dice the celery and mince the garlic. 
    

7. Heat the olive oil in a large saucepan over a medium heat. 
    

8. Add the onion, carrot, garlic and celery and season with plenty of salt and pepper. 
    

9. Sauté for 10-15 minutes until softened, but not brown.  
    

10. Add the pasta, balsamic vinegar and wine, and let it cook off for a few minutes until the wine has reduced. 
     

11. Then add the freshly sliced mushrooms. 
     

12. Add the stock cube, nutritional yeast and passata, and stir to combine.  
     

13. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally for 15-20 minutes.  If it’s looking dry, add a splash of water.  
     

14. Add the aubergines to the sauce and stir gently.  Cook for another few minutes to combine the flavours, and season with salt and pepper.  
     

15. To Prepare the Potatoes: Meanwhile, bring a large saucepan of well-salted water to the boil.   Peel the potatoes and cut them into chunks.   Once the water has come to the boil, add the potatoes and cook for 12-15 minutes or until cooked. 
     

16. Drain the water from the saucepan leaving the potatoes and then mash very thoroughly making sure to get rid of any lumps.
     

17. Add the hummus and use a potato masher or a fork to mash them until smooth. 
     

18. Season well with salt and pepper and stir in the olive oil to give it some extra creaminess.  
     

19. To make the Walnut Parm: lightly toast the walnuts in a dry frying pan over a medium heat for 3-5 minutes.  
     

20. Add them to a small blender or finely chop by hand   Blitz or stir through the rest of the ingredients.   Careful to keep the chunks a reasonable size.
     

21. To serve, spoon a generous amount of the hummus mash into a bowl, then load with the pulled aubergine rags and top with the walnut parm.   Enjoy.