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14-01-2021
Column: Food for Thought - EGGPLANT RAGU
Column: Food for Thought - EGGPLANT RAGU
Traditionally, when you think ragu, you think meat. But in this dish, the eggplant is bold enough to stand on its own two feet as a hearty and deliciously healthy alternative. Believe me, even the most dedicated of meat eaters won’t miss the meat in this meal, and it’s also a great way to get a few more veggies into the kids. This is super easy to make and if you want to eat less meat in your diet this is a perfect segue into it.
I prefer to serve this dish two ways, either with penne pasta or creamy polenta, and it’s just perfect for a cold rainy summer’s day casual lunch or dinner. It’s a wonderful entertaining dish as it can be made well in advance and even gets better for it. Do not be put off by this posh sounding word ragu, it basically means wet sauce. Chefs get creative when designing menus, as eggplant ragu sounds way more delicious than eggplant wet sauce.
Did you know? Eggplant is named as such because originally, they resembled actual eggs. However, these were very bitter and needed to be heavily

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