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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
