February 09, 2015 | Serves 4
- Handful of Fresh Rosemary, Finely chopped
- 1 Onion, Diced
- 2 Cloves of Garlic, Minced
- 2 Aubergines
- 2 Tablespoons of Sun Dried Tomato Paste
- 1/4 Cup of Balsamic Vinegar
- 2 Tins of Chopped Tomatoes
- 1-2 Courgettes Per Person
- Handful of Fresh Basil
- Salt & Pepper
- Olive Oil
I know ‘Vegan Bolognese’ is kind of an oxymoron but this really is amazing. I’ve starting eating a lot less meat lately and I found myself craving some good old fashioned bolognese, minus the meat. I still wanted to keep the comfort and ‘meatiness’ of bolognese rather than a light pomodoro sauce and I’m quite proud of this little trick- I used aubergine ground up into itty bitty chunks in place of the mince meat. This sauce is bursting with flavour; full of herbs, sun dried tomatoes and some gorgeous balsamic vinegar. Definitely a new favourite of mine!
Add a glug of olive oil to a large pot on medium heat. Add in the onion, garlic and rosemary and cook for a few minutes until the onions are nice and soft.
While that’s cooking, chop the ends off your aubergines and cut them into a few big pieces. Add them to the food processor and blitz until its broken up into little chunks.
Add the aubergine into the pot and toss everything around. Pop the lid on and leave it for about five minutes until the aubergine is soft and cooked through. Stir a few times throughout so nothing sticks to the bottom, turning down the heat a little if necessary.
Add in the sun dried tomato paste and stir everything so it mixes in evenly. Season with salt and pepper and then pour in the tomatoes and balsamic vinegar. Finely chop your basil leaves and add them to the sauce. Stir everything and then let it simmer away on medium-low heat for about 15-20 minutes.
Spiralize your courgettes. You can either serve it cooked or raw. With this recipe I like to have mine raw and let the warm sauce soften it. Top the courgettes with the sauce and dig in.
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.