How to make Ella Mills’ pulled aubergine tortillas with crispy roasted cabbage

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 × 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.

3. Stir in the lentils, tomato purée, almond butter, passata, lemon juice, miso and maple syrup. Half fill the empty passata jar with water and add this too. Simmer for 10 to 15 minutes, stirring occasionally, until glossy and thickened. Turn the heat right down, cover with a lid and leave to simmer very gently until the aubergines are ready.

4. Let the aubergines cool slightly then carefully cut in half and use a fork to scrape out the soft, silky flesh – it should melt away from the skin. Stir into the sauce and season to taste.

5. Serve half the ragu with your favourite pasta or grain and keep the other half for later in the week to make tortillas.

To store: Store in a sealed container in the fridge for up to five days or store in the freezer for up to three months.

Make it your own: Stir in a spoonful of tahini for extra richness or add a sprinkling of dried red chilli flakes for a little heat. If you’re serving it with rice, a dollop of yoghurt makes a delicious addition, as does basil.

For the pulled aubergine tortillas with crispy roasted cabbage

Ingredients:
(Serves 2 – includes 14 plants)

2/3 cabbage, thinly sliced
½tsp smoked paprika
Pinch of dried red chilli flakes
Olive oil
4 small wholemeal tortillas (or use 2 large ones)
1 lime, halved
1-2 avocados, thinly sliced
2 servings of pulled miso aubergine ragu (above)
Handful of coriander (about 20g) roughly chopped
Sea salt
Plain yoghurt, to serve (optional)

Method:

1. Preheat the oven to 200°C fan. On a large baking tray, toss together the cabbage, paprika, chilli flakes, a tablespoon of olive oil and a generous pinch of salt and spread out in a single layer.

2. Roast for 20 minutes, stirring halfway, until crisp and lightly charred.

3. Meanwhile, warm the tortillas in a dry pan or in the oven for two to three minutes. Squeeze the juice from half of the lime over the avocado.

4. To assemble the tortillas, spoon a generous amount of ragu on to each tortilla, then pile on some crispy cabbage, avocado, coriander and a spoonful of yoghurt (if using). Squeeze over a little lime juice and serve straightaway.

Quick Wins: Healthy Cooking For Busy Lives by Ella Mills is published by Yellow Kite, priced £25. Author photography: Sophia Spring. Food photography: Clare Winfield. Available now.