Main Dishesdeliciouslyella
Hasselback Aubergines with Rich Ragu
This show-stopping centre piece is full of delicious flavours and textures. I often make a double batch of the ragu and use the rest throughout the week — it makes a fantastic speedy pasta sauce.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●casserole dish
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. To prepare the aubergine, slice thinly widthways, stopping about 2cm from the bottom so that they hold together; place on a large baking tray.
2
In a small bowl, combine the paprika, cumin, za'atar, olive oil and a generous pinch of salt. Pour over the aubergines and use a pastry brush to spread the mixture in between the slices. Place the tray in oven and cook for 40–⏱️ 45 minutes, until tender.
paprika1 teaspoonground cumin1 teaspoonza'atar1 teaspoonaubergines3
3
To make the tomato ragu, warm the olive oil in a shallow casserole dish set over medium heat. Add the onion, garlic and a pinch of salt; cook for 5–⏱️ 10 minutes until softened. Stir in the paprika, harissa, tomatoes, tomato purée and vinegar; half fill the empty tin with water and pour this in too. Bring to a simmer; cook for 15–⏱️ 20 minutes until rich and glossy.
paprika1 teaspoon
4
To make the topping, place all of the topping ingredients in a food processor and blitz until you have chunky breadcrumbs.
5
Once the aubergines are cooked, remove from the oven and transfer to the casserole dish; scatter over the breadcrumbs. Place in the oven and cook for 5–⏱️ 10 minutes until golden.
aubergines3
6
To serve, drizzle generously with tahini (if using), scatter over the basil and season to taste with flaky sea salt and black pepper.
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