Name: Red Bean + Aubergine Ragu with Tahini
Prep time: 5 min
Total time: 5 min
Yield: 2-3
Ingredients: 2 large aubergines; 1 tbsp olive oil; 1 onion, roughly sliced; 2 fat garlic cloves, thinly sliced; 1 tbsp tomato puree; 2 heaped tsp smoked paprika; 1 x 400g tin of chopped tomatoes; 1 jar of Queen Red Beans - with their bean stock; A small bunch of fresh dill (roughly 10g), roughly chopped, for garnish; Sunflower seeds, toasted, for garnish; Pomegranate molasses, to serve (optional); 2 tbsp greek yoghurt, or dairy-free alternative; 3 tbsp tahini; The juice of ½ a lemon; Cous cous; Bulgur wheat; Warm pitta bread; Charred broccoli; Pomegranate molasses - balsamic glaze; Dill - parsley

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Red Bean + Aubergine Ragu with Tahini

Roasting your aubergines until they are soft + jammy adds such a deep smokey flavour: the perfect combo with our meaty Queen Red Beans.

This also makes for a great batch-cook recipe to see you throughout the week. It's great served with grains, as a jacket potato topper or with warm pittas.

FEEDS

2-3

TAKES

35-40

Red Bean + Aubergine Ragu with Tahini

Rated 4.1 stars by 36 users

Servings

2-3

Prep Time

5 minutes

Cook Time

35-40 minutes

Author:

Bold Bean Co

Roasting your aubergines until they are soft + jammy adds such a deep smokey flavour: the perfect combo with our meaty Queen Red Beans.

This also makes for a great batch-cook recipe to see you throughout the week. It's great served with grains, as a jacket potato topper or with warm pittas.

Image of Red Bean + Aubergine Ragu with Tahini

Ingredients

2 large aubergines
1 tbsp olive oil
1 onion, roughly sliced
2 fat garlic cloves, thinly sliced
1 tbsp tomato puree
2 heaped tsp smoked paprika
1 x 400g tin of chopped tomatoes
1 jar of Queen Red Beans - with their bean stock
A small bunch of fresh dill (roughly 10g), roughly chopped, for garnish
Sunflower seeds, toasted, for garnish
Pomegranate molasses, to serve (optional)

Tahini Yogurt

2 tbsp greek yoghurt, or dairy-free alternative
3 tbsp tahini
The juice of ½ a lemon

Serving Suggestions

Cous cous
Bulgur wheat
Warm pitta bread
Charred broccoli

Substitutions

Pomegranate molasses - balsamic glaze
Dill - parsley

Directions

Put the aubergines directly under a hot grill. Cook, turning regularly, for 12-15 minutes until totally blackened and collapsing. Steam in a covered bowl for 2 mins.
Meanwhile, heat the olive oil in a pan over a medium heat. Add the onion and cook for 8-10 minutes until softened. Add the tomato puree and paprika and garlic and fry for a further 2 minutes.
Add the chopped tomatoes and stir to combine. Add a pinch of salt, bring to a simmer and bubble away for a few minutes while you make the tahini yogurt.
Add all of the tahini yoghurt ingredients to a small bowl with 2 tbsp of water and mix well to combine. Add a good pinch of salt and add more lemon juice to your desired taste. Add more water to loosen, if necessary. Set aside.
Once the aubergine is cool enough to handle, peel away the skin and shred the flesh using a fork. Mash the flesh into smaller pieces.
Stir the aubergine into the sauce with a pinch of salt, then add the red beans with their bean stock. Simmer for 5-6 minutes or until the sauce has thickened slightly. Stir in the juice of half a lemon and season to taste - if using tinned beans, you may need to add more salt at this point.
Serve the ragu into bowls, drizzle over the tahini yoghurt, pomegranate molasses (if using) and fresh dill. Finish toasted sunflower seeds for crunch. Serve with a grain of choice, charred broccoli or warm pitta breads for something heartier.