Melanzane Ripiene al Ragù (Ragu Stuffed Aubergines)
Roasted aubergine halves, tender and silky, filled with hot ragu and topped with bubbling mozzarella and Parmesan.
Made with Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.74 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Halve the aubergines lengthways and score the flesh deeply in a criss cross pattern without cutting through the skin.
- 2
Brush the cut sides with 2 tbsp of the oil, season and place cut side down on a baking tray. Roast for 25 to 30 minutes, until very soft and the skins are wrinkled.
27 min 30 s - 3
Warm your ready made ragu (see the base recipe) in a pan with the oregano and 3 tbsp water for 5 to 8 minutes, until hot.
7 min - 4
Turn the aubergines over. Gently push the flesh to the sides with a fork to make a hollow, keeping the skins intact.
- 5
Spoon the ragu into the hollows. Top with mozzarella and Parmesan and drizzle with the last of the oil.
- 6
Bake for 15 to 20 minutes, until bubbling and golden and the filling is steaming hot all the way through. Scatter with basil and serve.
17 min 30 s
Tips
- Roast the aubergines until completely soft. Undercooked aubergine is spongy and bitter.
- Scoring the flesh helps the heat go in and the oil soak through, so the middle is silky.
- For a dairy free version, leave off the cheese and scatter with gluten free breadcrumbs and olive oil instead.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through, once only.
Questions
Do I need to salt the aubergines first?
Not for modern aubergines. They are rarely bitter, and roasting them cut side down until very soft gives a good, silky result without salting.
Can I make it ahead?
Yes. Roast and fill the aubergines, cool, cover and chill for up to 24 hours. Add the cheese, then bake for 25 minutes until steaming hot all the way through.
Is it low carb?
It contains no pasta, rice, bread or potato. Check your ragu and cheese labels if you are following a strict low carb way of eating.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
