Vegan Shredded Eggplant Ragu (GF)

Vegan Shredded Eggplant Ragu (GF)

This Vegan Shredded Eggplant Ragu is the perfect healthy way to warm up on a chilly autumn evening. 
Course Main Course
Cuisine Italian
Keyword eggplant ragu, vegan bolognese, vegan ragu
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 533kcal
Author Rhian Williams


  • 2 eggplants (aubergine), halved
  • 1 tablespoon oil (olive, coconut, rapeseed or vegetable)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 celery stick, diced
  • 1 carrot, peeled and diced
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano (or sub dried rosemary or a couple of bay leaves)
  • 60 ml (1/4 cup) red wine (ensure vegan/gluten-free if necessary)
  • 15 g (0.5oz) dried porcini mushrooms - soaked, rinsed and finely chopped
  • 6 sundried tomatoes, roughly chopped
  • 230 ml (1 cup) tinned tomatoes
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 1 teaspoon date syrup (or sub any other sweetener)
  • 1 teaspoon balsamic vinegar (or sub apple cider vinegar)
  • Salt + pepper, to taste
  • 400 g (14oz) tin of green lentils, drained and rinsed

To serve:

  • 4 portions pasta (ensure gluten-free if necessary)
  • Fresh basil or fresh parsley
  • Nutritional yeast


  • Lay out the eggplant/aubergine skin-side up on a baking tray (lined with baking paper) and roast in oven for around 30 minutes at 180 degrees Celsius (350 degrees Fahrenheit), until soft
  • Heat up oil in a pot and add onion, garlic, celery and carrot once hot
  • Cook for around 10 minutes, until softened
  • Add paprika, dried oregano and red wine
  • Cook for a couple of minutes until red wine has been cooked off
  • Add porcini mushrooms, sundried tomatoes, tinned tomatoes, stock cube, date syrup, vinegar and salt + pepper and a little extra water if necessary
  • Bring to the boil and leave to simmer for at least 30 minutes, or longer if possible
  • Once the eggplant is cooked, use a fork to shred the flesh of the eggplant - the shredded flesh should easily fall out of the outer skin
  • Add the shredded eggplant to the pan with the sauce, along with the lentils and cook for a little while longer until heated through

To serve:

  • Serve the sauce alongside pasta of choice
  • Sprinkle over fresh herbs of choice and nutritional yeast, if liked


Calories: 533kcal