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fiid Hack: Roasted Aubergines with Italian Lentil Ragu, Vegan Pesto & Salad

November 28, 2020

fiid Hack: Roasted Aubergines with Italian Lentil Ragu, Vegan Pesto & Salad

Sometimes keeping it simple, is the best thing you can do. This recipe brings together aubergine with a wholesome vegan pesto and a light cherry tomato salad. It's perfect for those long summer days when you have the time to lounge with a good book.

Serves 2

Ingredients:

  • 1 x fiid Italian Sundried Tomato Lentil Ragu
  • 1 x Aubergine
  • 1 tbsp olive oil

    Vegan Pesto:
  • 50g Basil Leaves
  • 25g Walnuts
  • 1 x Garlic Clove
  • 1 tbsp Lemon Juice
  • 20ml Olive Oil
  • 2 tbsp Nutritional Yeast
  • Salt & Pepper

    Tomato & Red Onion Salad:
  • 8 x Cherry Tomatoes
  • ½ x Red Onion
  • 1 tbsp Balsamic Vinegar
  • Salt & Pepper

Method:

  1. Cut your aubergine lengthways and place on a baking tray skin side down, make some cuts in the flesh lengthways and across. Drizzle with olive oil, season with salt and pepper and place in the oven for 30 to 40 mins until golden brown and soft.
  2. To make your Tomato & Red Onion Salad; cut your tomatoes into quarters, thinly slice your onion and place in a bowl together along with the balsamic vinegar and season with salt and pepper to taste.
  3. To make your Vegan Pesto; put all ingredients together in a food processor and blend, you can make it as chunky or as smooth as you like.
  4. Heat your fiid Italian Sundried Tomato & Lentil Ragu according to the instructions on the back of the pack.
  5. Once all your components are ready you are set to serve. Place each half of the aubergine on a plate and top with fiid Italian Sundried Tomato & Lentil Ragu. Pop your salad on the side, and presto.

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