Main Dishes

Vegan Shredded Eggplant Ragu

Rhian Williams
September 23, 2017
17
4
2 eggplants/aubergine, halved
2 tablespoons oil (olive, coconut, rapeseed or vegetable)
1 onion, diced
2 garlic cloves, minced
1 celery stick, diced
1 carrot, peeled and diced
1 teaspoon paprika
1 teaspoon dried oregano (or sub dried rosemary or a couple of bay leaves)
60 ml (1/4 cup) red wine (ensure vegan-friendly if necessary)
15 g (0.5oz) dried porcini mushrooms - soaked, rinsed and finely chopped
6 sundried tomatoes, roughly chopped
230 ml (1 cup) tinned tomatoes
1 vegetable stock cube (ensure gluten-free if necessary)
1 teaspoon date syrup (or sub any other sweetener)
1 teaspoon balsamic vinegar (or sub apple cider vinegar)
Salt + pepper, to taste
200 g (7oz) cooked green lentils
To serve:
4 portions pasta (ensure gluten-free if necessary)
http://www.rhiansrecipes.com/2017/09/23/vegan-shredded-eggplant-ragu-gf/
See the full directions on my site
Nutritions

Calories
5252

Sodium
1789mg
74% DV

Fat
126g
194% DV

Protein
128g
257% DV

Carbs
570g
193% DV

Fiber
132g
530% DV
Dairy-Free Low-Calorie Gluten-Free Vegan Low-Fat Sugar Free High-Fiber Vegetarian

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