How to make a healthy night dinner a doddle

Deliciously Ella is back with a new plant-based cookbook, Ella Walker reports

- Ella Walker

Aubergine ragu tortillas.

This is a two-parter of a recipe, which makes the most of leftovers. Start with Deliciously Ella's pulled miso aubergine ragu.

“A hearty and flavourful pulled aubergine ragu with lentils, perfect as a main dish on its own or served over pasta or grains. The aubergine is roasted until tender, shredded, then combined with lentils and a spiced tomato sauce to create a rich, satisfying sauce.” Then “Pile your leftovers of the pulled miso aubergine ragu into lightly toasted tortillas with thin slices of roast cabbage and a dollop of yoghurt. The cabbage adds texture and a smoky flavour that works brilliantly with the rich ragu.”

For the pulled miso aubergine ragu:

Ingredients:

(Serves 4 - includes 8 plants)

4 aubergines

Olive oil

3 garlic cloves, crushed or minced

1tsp ground cumin

2 onions, finely chopped

1 x 400g tin of beluga (or green) lentils, drained and rinsed

1tbsp tomato purée

1tbsp almond butter

500g passata

Juice of ½ lemon

2tsp white miso paste (optional)

2tsp maple syrup

Sea salt and black pepper

Pasta or grains, to serve

Method:

1. Preheat the oven to 200°C fan. Pierce the aubergines all over with a knife to stop them from bursting and place in a deep baking tray. Roast for 40 to 45 minutes, turning halfway, until softened and collapsed.

2. Meanwhile, warm two tablespoons of olive oil in a large frying pan set over a medium-low heat. Add the garlic and cumin and cook for two to three minutes, until fragrant. Add the onion, along with a pinch of salt and cook for 10 to 15 minutes, until golden.