Aubergine Ragu Pots

These pots are are so handy and I love to eat them cold the next day topped with some salad leaves and a side of hummus. They’re gluten free and packed with flavour, serving them in individual pots makes them fun for children too.

What you’ll need: (serves 4)

  • 200g green lentils
  • 1 large onion, finely chopped
  • 1/2 punnet of sunblush cherry tomatoes, halved
  • 1 tablespoon of very finely chopped rosemary
  • 2 bay leaves
  • 1 tablespoon of tamari or soy sauce
  • 600ml of veg stock
  • 1 tin of chopped tomatoes
  • salt and pepper for seasoning
  • 1aubergine sliced into discs
  • 1/2 cup of grated vegan parmesan from Violife
  • 1/2 cup of vegan cheddar or pizza cheese
  • Some oil for frying


  1. Preheat the oven to 180°
  2. Heat some oil in a large pan and gently cook the onion until it has softened and is translucent. Add the lentils and give a good stir to coat them in the mix. Add the tinned and fresh tomatoes, herbs and the stock and bring to the boil. When the liquid has reduced by 1/3 lower the
  3. heat and leave to simmer for about 30 minutes, until the lentils have cooked. Add a splash of soy sauce or tamari, salt and pepper to taste and remove the bay leaves before using the ragu.
  4. Meanwhile coat the aubergine discs with some of the oil and bake for 4 minutes on each side, until softened.
  5. Layer up the pots like you would a lasagne: start with some of the ragu, top with a sprinkle of both cheeses and top with a disc of roasted aubergine. Repeat until the pots are full and cover with cheese.
  6. Roast the pots at 180° until heated through and the cheese has melted.
  7. Serve up in the pots or you can have cold the next day as a salad.

Share and enjoy!