Harissa Aubergine Ragu Recipe

Introduction

This Harissa Aubergine Ragu is a vibrant, richly spiced dish perfect for warming meals. Tender roasted aubergines meld with a fragrant tomato and harissa sauce, making it a versatile option for pasta, rice, or bread.

Ingredients

• 1 tbsp garlic granules
• 1 tbsp dried oregano
• 2 tsp paprika
• 1 tsp fennel seeds
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 4 tbsp olive oil (for aubergines)
• 4 large aubergines, cut into 2.5cm discs then cubed
• 2 tbsp olive oil (for sauce)
• 2 onions, thinly sliced
• 6 large garlic cloves, thinly sliced
• 1 heaped tbsp rose harissa
• 700g jar passata
• 1 heaped tsp caster sugar
• Pappardelle, rice, crusty bread, flatbreads, or feta (optional, for serving)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas 6) and line a large baking tray with baking parchment. In a large bowl, combine garlic granules, dried oregano, paprika, fennel seeds, ground cinnamon, ground cumin, and 4 tbsp olive oil. Add the aubergine cubes and toss well to coat with the spice mixture using your hands.
2. Step 2: Spread the aubergines evenly on the prepared tray and roast for 30-35 minutes until browned and tender. Set aside once done.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium-high heat. Add the sliced onions with a pinch of salt and cook for 8-10 minutes until softened and translucent, but not browned.
4. Step 4: Add the sliced garlic and cook for 1-2 minutes, stirring regularly until fragrant.
5. Step 5: Stir in the rose harissa, passata, caster sugar, and season generously with salt and pepper. Reduce the heat to medium and simmer uncovered for 30 minutes to allow the sauce to thicken.
6. Step 6: Taste the sauce and adjust seasoning as needed; it should be well-seasoned to complement the aubergines.
7. Step 7: Add the roasted aubergines to the sauce, stir gently, and cook for a further 10-15 minutes. If you prefer a looser sauce, add a little warm water or cover with a lid to increase moisture.
8. Step 8: Serve the ragu with pappardelle, rice, crusty bread, or flatbreads. Alternatively, top with crumbled feta for a standalone dish.

Tips & Variations

• For extra depth, try adding a splash of red wine or balsamic vinegar to the sauce during simmering.
• If you prefer less heat, reduce the amount of harissa or substitute with mild chili paste.
• For a vegan option, omit feta and serve with your favorite plant-based sides.
• Adding fresh herbs like parsley or coriander just before serving brightens the flavors.

Storage

Store the aubergine ragu in an airtight container in the refrigerator for up to six days. Reheat gently on the stove over medium heat, stirring occasionally, or microwave until warmed through. If the sauce thickens too much on reheating, add a splash of water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of garlic granules?

Yes, you can substitute garlic granules with fresh minced garlic. Use about 2 teaspoons of fresh garlic in the spice mix for a similar flavor.

Is this dish gluten-free?

The ragu itself is naturally gluten-free. Just be sure to serve it with gluten-free pasta, rice, or bread if you need to avoid gluten.

Harissa Aubergine Ragu Recipe

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★★★★★

4.6 from 61 reviews

• Author: Ben
• Total Time: 1 hour 10 minutes
• Yield: Serves 4-6 1x
• Diet: Vegetarian

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Description

This Harissa aubergine ragu is a flavorful, spiced eggplant dish featuring a rich tomato and harissa sauce. Roasted aubergines are combined with a fragrant sauce made from onions, garlic, harissa, and aromatic spices, resulting in a hearty and versatile ragu perfect for pairing with pasta, rice, or bread. Its warm, smoky, and slightly spicy profile makes it an excellent vegetarian main or side dish.

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Ingredients

Scale 1x2x3x

Spice Mix and Aubergine

• 1 tbsp garlic granules
• 1 tbsp dried oregano
• 2 tsp paprika
• 1 tsp fennel seeds
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 4 tbsp olive oil
• 4 large aubergines, cut into 2.5cm discs then into cubes of roughly the same size

Sauce

• 2 tbsp olive oil
• 2 onions, thinly sliced
• 6 large garlic cloves, thinly sliced
• 1 heaped tbsp rose harissa
• 700g jar passata
• 1 heaped tsp caster sugar
• Salt and pepper, to taste

Optional to Serve

• Pappardelle, rice, crusty bread, flatbreads, or feta cheese

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Instructions

1. Prepare the Aubergines: Preheat your oven to 200°C (180°C fan/gas mark 6) and line a large baking tray with baking parchment. In a large bowl, combine the garlic granules, dried oregano, paprika, fennel seeds, ground cinnamon, ground cumin, and 4 tablespoons of olive oil. Add the cubed aubergines to the bowl and toss thoroughly by hand to coat them evenly with the spiced oil mixture.
2. Roast the Aubergines: Spread the coated aubergines on the prepared baking tray in a single layer. Roast in the preheated oven for 30-35 minutes until they are browned and tender. Once roasted, remove from the oven and set aside.
3. Cook the Sauce Base: While the aubergines roast, heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the thinly sliced onions along with a pinch of salt and cook for 8-10 minutes until the onions are soft, translucent, and not colored.
4. Add Garlic and Harissa: Add the thinly sliced garlic to the onions and cook for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned. Stir in the heaped tablespoon of rose harissa, the jar of passata, and the caster sugar. Season generously with salt and pepper. Reduce the heat to medium and let the sauce simmer uncovered for 30 minutes to thicken and develop flavor.
5. Combine Aubergines and Sauce: Once the sauce has reduced and thickened, taste and adjust seasoning as needed. Add the roasted aubergines to the saucepan, stir to combine, and cook together for a further 10-15 minutes on medium heat. If the sauce is too thick, add a little warm water or place a lid on the pan to adjust to your desired consistency. Aim for a jammy, concentrated texture.
6. Serve: Serve the harissa aubergine ragu with your choice of pappardelle, rice, crusty bread, or flatbreads. For an extra touch, top with crumbled feta. This dish also keeps well in the fridge for up to six days, making it great for meal prep.

Notes

• Adjust the seasoning generously after the sauce reduction since aubergines absorb a lot of flavor.
• If you prefer a milder dish, reduce the amount of harissa or substitute with a milder chili paste.
• The ragu tastes even better the next day as flavors meld.
• For a vegan option, omit feta or use plant-based alternatives.
• Keep refrigerated in an airtight container for up to six days.
• This ragu works well as a base for layering in lasagna or as a filling for stuffed vegetables.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Keywords: Harissa aubergine ragu, roasted aubergine, spicy tomato sauce, vegetarian ragu, Mediterranean recipe, harissa sauce, eggplant ragu