Vegan aubergine and walnut ragout

A hearty vegan aubergine and walnut ragout with aubergine, walnuts and pomegranate. A rich dinner made entirely without meat that's really satisfying.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 450 kcal per serving
• Protein: 9 g
• Fat: 38 g
• Carbs: 18 g

Ingredients

• 2 aubergines
• 150g walnuts
• 2 tbsp pomegranate molasses (made from pomegranate only, without added sugar)
• 1 onion
• 2 tbsp olive oil
• 200ml vegetable stock
• 1 pomegranate
• 1 pinch of cinnamon

Method

You’ll need: frying pan · blender · chopping board · knife

1. Cut the aubergines into large cubes and fry them well in the olive oil until soft.
2. Finely grind the walnuts in a blender and chop the onion.
3. Add the onion to the aubergines and cook briefly until softened.
4. Stir in the ground walnuts, vegetable stock, pomegranate molasses and 1 pinch of cinnamon.
5. Let the ragout thicken over a low heat for 30 minutes. Before serving, scatter over the seeds from ½ pomegranate.

Good to know

Looking for a dish that tastes of home and faraway places at the same time? This ragout combines nutty depth with fruity acidity.

Swaps

Pomegranate molasses → mix a little maple syrup with a squeeze of lemon.

Cooking tips

Really brown the aubergine well – it gives the ragout an intense umami note later on.

Storage

Reheated on the second day, the dish often tastes even better and richer.

Allergens

Contains tree nuts (walnuts).

Dairy-free recipes