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Harissa Aubergine Ragu Recipe

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★★★★★

5 from 64 reviews

A vibrant and aromatic Harissa aubergine ragu featuring roasted aubergines combined with a spicy, fragrant harissa tomato sauce. This versatile dish can be served with pasta, rice, flatbreads, or crusty bread and can be topped with feta for added richness. Perfect for a vegetarian meal with bold North African-inspired flavors.

Ingredients

Scale

Spice Mix and Aubergines

  • 1 tbsp garlic granules
  • 1 tbsp dried oregano
  • 2 tsp paprika
  • 1 tsp fennel seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 4 tbsp olive oil
  • 4 large aubergines, cut into 2.5cm discs then into cubes roughly the same size

Sauce

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 6 large garlic cloves, thinly sliced
  • 1 heaped tbsp rose harissa
  • 700g jar passata
  • 1 heaped tsp caster sugar
  • Salt and pepper, to taste

To Serve (optional)

  • Pappardelle, rice, crusty bread, flatbreads or feta

Instructions

  1. Prepare the Oven and Aubergines: Preheat your oven to 200C (180C fan/gas mark 6) and line a large baking tray with parchment paper. In a large bowl, combine garlic granules, dried oregano, paprika, fennel seeds, ground cinnamon, ground cumin, and 4 tablespoons of olive oil. Toss the aubergine cubes in this spice and oil mixture, coating them thoroughly with your hands.
  2. Roast the Aubergines: Spread the coated aubergines evenly on the lined tray and roast for 30-35 minutes until browned and tender. Once done, set them aside.
  3. Start the Sauce Base: Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the thinly sliced onions and a pinch of salt, cooking for 8-10 minutes until the onions are softened and translucent but not browned.
  4. Add Garlic and Aromatics: Add the thinly sliced garlic cloves and cook for another 1-2 minutes while stirring frequently until fragrant.
  5. Incorporate Harissa and Tomato: Stir in the rose harissa, passata, caster sugar, and seasoning with salt and pepper. Reduce the heat to medium and let the sauce cook uncovered for 30 minutes, allowing it to thicken and flavors to meld.
  6. Taste and Adjust Seasoning: Once the sauce has reduced, taste it and adjust the salt and pepper – the sauce should be generously seasoned to complement the aubergines.
  7. Add Roasted Aubergines to Sauce: Transfer the roasted aubergines into the saucepan. Stir well to combine and cook for an additional 10-15 minutes to allow the flavors to marry.
  8. Adjust Consistency and Final Seasoning: If the ragu is too thick, place a lid on the pan or add a bit of warm water to reach your desired consistency. Adjust salt and pepper as needed. The ideal texture is rich and jammy.
  9. Serve: Serve the harissa aubergine ragu hot with pappardelle pasta, rice, crusty bread, or flatbreads. Optionally, top with crumbled feta for an extra layer of flavor. Store leftovers in the fridge for up to six days.

Notes

  • This dish can be made vegan by omitting the optional feta topping.
  • Use a fan oven setting for more even roasting of aubergines.
  • The spice mix can be adjusted to your heat preference by adding more or less harissa.
  • Ensure aubergines are cut into uniform pieces for even roasting.
  • Leftovers taste even better the next day as flavors continue to develop.

Keywords: harissa aubergine ragu, roasted aubergine, harissa sauce, vegetarian Mediterranean recipe, spicy aubergine sauce, meatless ragu

Find it online: https://tastygenius.com/harissa-aubergine-ragu-recipe/