30g dried mushrooms (wild, oyster, porcini or a mix)
3 medium aubergines
3tbsp olive oil
1 onion, finely diced
1 carrot, peeled and finely diced
3tbsp tomato purée
1tbsp balsamic vinegar
125ml red wine
1 vegetable stock cube
3tbsp nutritional yeast
400ml passata
For the houmous mash
1.25kg potatoes, peeled and cut into chunks
350g bought or homemade houmous
1tbsp olive oil
For the walnut topping
35g walnuts
1tbsp nutritional yeast
1/4-1/2tsp flaky sea salt
Method
Put the dried mushrooms in a bowl, pour 300ml boiling water over, then set aside to soak. Preheat the oven to 210C/190C F/Gas 6.
Pierce the aubergines all over with a fork, arrange on a baking tray and roast for 45-55 minutes, depending on their size. Or, alternatively, burn them on a gas hob – place them over the flame for 15-20 minutes, turning frequently with metal tongs, until evenly charred. They are done when the skin is wrinkly and they are very soft, almost collapsing in on themselves.
Set the cooked aubergines aside to cool, covered with a plate or lid. Then carefully peel them (the skin should come off very easily), and use your fingers or a fork to pull the flesh into long, thick strips.
Heat the olive oil in a large pan over a medium heat. Add the onion, carrot, garlic and celery and season with plenty of salt and pepper. Sauté for 10-15 minutes until softened but not brown.
Add the tomato purée, vinegar and wine and allow to cook off for a few minutes until the wine has reduced. Add the mushrooms, along with their soaking water, taking care to discard any grit that may have gathered at the bottom of the bowl. Add the stock cube, nutritional yeast and passata and stir to combine.
Bring to the boil, reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes. If it’s looking dry, you can add a splash of water.
Add the aubergines to the sauce and stir gently. Cook for another few minutes to combine the flavours and season very well with salt and pepper.
Meanwhile, bring a large pan of well salted water to the boil. Add the potatoes and cook for 12-15 minutes or until just done. Drain and leave the potatoes to steam-dry for a few minutes in the colander, then return to the empty pan. Add the houmous, then mash until smooth with a potato masher or fork. Season well and stir in the olive oil.
For the walnut topping, lightly toast the walnuts in a dry frying pan over a medium heat for 3-5 minutes. Transfer to a small blender to chop, or finely chop by hand. Blitz or stir through the remaining ingredients.
To serve, spoon the houmous mash into four bowls and top with the pulled aubergine ragù followed by the walnut topping.
Recipes and photography taken from Big Veg Energy by Cristina Soteriou, photography by Joe Woodhouse (Ebury Press, £26)
