Ingredients
For the filling:
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Rapeseed oil 90.0 ml
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Onions 325.0 g
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Carrots 240.0 g
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Celery 200.0 g
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Puy lentils 400.0 g
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Red wine 300.0 ml
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Passata 1.0 kg
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Water 1.4 l
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Dried basil 4.0 g
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Dried oregano 4.0 g
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Balsamic vinegar 30.0 ml
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Tomato puree 40.0 g
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Aubergine 1.2 kg
For the sauce:
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Water 0.7 l
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Cashew 225.0 g
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Soya Milk (unsweetened) 850.0 ml
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Cornflour 80.0 g
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Lemon juice 15.0 ml
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Salt 2.0 g
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White Pepper 2.0 g
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Cayenne pepper 2.0 g
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Engevita Savoury Super Yeast Flakes 90.0 g
To finish:
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Panko Breadcrumbs 100.0 g
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Paprika 2.0 g
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Ground black pepper 2.0 g
Preparation
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For the filling:
- Peel and dice the onions and carrots then dice the celery.
- Heat the oil in a saucepan and sweat the vegetables for 10 minutes, then add the Knorr Professional Garlic Puree and continue to sweat for another 1-2 minutes.
- Add rinsed lentils and stir through the vegetable, then add the Colman's Dijon Mustard, tomato puree, balsamic, Marmite and red wine.
- Bring to the boil and allow to reduce for a minute, then pour in the passata, dried herbs, water and Knorr Professional Vegetable Jelly Bouillon.
- Bring back to the boil, then cover and reduce the heat to a simmer, cook for 30 minutes then remove the lid and cook for another 30 minutes until the lentils are soft and the sauce is reduced and thickened.
- Remove from the heat and allow to cool.
- Pre-heat oven to 180ºc.
- Thinly slice the aubergines into 1cm thick rounds the layout out on a flat baking tray and drizzle with oil and salt & white pepper.
- Place into the oven and bake for 20 minutes then remove and allow to cool.
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For the sauce:
- Sweat the onion and add the Knorr Professional Garlic puree then cook for 5 minutes and then remove from the heat and place into a blender or food processor.
- Pour in the water, cashews, soya milk, cornflour, salt, cayenne, nutritional yeast, pepper, lemon juice and Knorr ProfessionalVegetable Jelly Bouillon then pulse until smooth.
- Pour the blended mixture into a saucepan and bring to the boil stirring constantly, reduce the heat and simmer for 3-4 minutes until thick and smooth, remove from heat and fold through the Hellmann's Vegan Mayo.
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To finish:
- Pre-heat oven to 180ºc.
- Spoon the lentil ragu into a serving dish then add a layer of the aubergine, and finally cover with the sauce.
- Mix the panko, paprika and black pepper together then sprinkle over the top.
- Bake for 20 minutes or until core temperature reaches 75ºc.
