Sun-dried Tomato and Aubergine Ragu by @deliciouslyella
30 min
Medium
4 servings
🌰
100 g
Walnuts
🫒
60 ml
Olive Oil
🧅
1 large
Onion
🍆
2 large
Aubergines
🌿
50 g
Flat-leaf Parsley
🍝
4 servings
Pasta
🧄
4
Garlic Cloves
🌶️
30 ml
Harissa
🌶️
1 large
Red Chilli
🍋
1
Lemon Juice
🍅
120 g
Sun-dried Tomatoes
Preparation Steps
Step 1/5
Toast walnuts in pan, set aside.
Step 2/5
Cook onion and aubergine with salt.
Step 3/5
Blitz paste ingredients, add to vegetables.
Step 4/5
Add pasta water to ragu, stir.
Step 5/5
Mix in pasta, walnuts, parsley, season.
Composition
Ingredients
Types
Nuts, Oil, Vegetables, Herbs, Pasta, Spices, Fruits
Ingredients
walnuts, olive oil, onion, aubergines, flat-leaf parsley, pasta, garlic cloves, harissa, red chilli, lemon juice, sun-dried tomatoes
Allergens
Tree Nuts, Gluten
Dietetics
Dietary regimen
Vegan, Vegetarian, Dairy-Free
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
15 minutes
Cooking
15 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
frying pan, food processor, small bowl
Appliances
to inform
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@deliciouslyella
Origin
Cuisine
Mediterranean
Geographic
to inform
Various
Aspect
Texture
Crunchy, Glossy
Flavors
Bitter, Spicy
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 3-5 days (in an airtight container), freezer : up to 3 months (in a freezer-safe container)