Moroccan Baked Aubergine with Beef & Lentil Ragu | More Ways Than One
This dish might not be the most beautiful but stick with me on this one because I promise it’s very much worth it. This is my moroccan baked aubergine and it is episode 2 of More Ways Than One the series where I make one prepable pot and show you how to make 4 deliciously different dinners for one from it. As you know the base of this series is a rich beef and lentil ragu and here it’s being spooned over a soft and jammy spiced aubergine which is then first baked on its on then twice baked with the rich ragu and fresh mozzarella, finished with coriander, pine nuts and sumac and you know what, maybe she’s beautiful in her own delicious way ok.
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This Moroccan-inspired baked aubergine is dinner number two from More Ways Than One – Series 3, where one prepable pot becomes four completely different dinners for one.
The base of the series is my rich, deeply savoury Beef & Lentil Ragu. In this version, it’s spooned generously over soft, jammy aubergine that’s been roasted with warming spices of cumin, coriander, cinnamon and chilli. The aubergine is first baked on its own to soften and caramelise, then baked again with the ragu and fresh mozzarella until golden and bubbling.
It may not be the most photogenic dish at first glance, but once you cut into that melting aubergine layered with spiced richness and creamy mozzarella, it absolutely speaks for itself. Finished with fresh coriander, pine nuts, lemon juice and a dusting of sumac, it’s bold, warming and completely satisfying.
And best of all? Every ingredient fits into one intentional weekly shop, designed to minimise waste while keeping dinners varied and exciting. You can find the full thing on my Substack Newsletter.
Why You’ll Want to Make This Recipe
A Completely Different Use for the Same Base
This dish proves that batch cooking doesn’t mean repetition. The same Beef & Lentil Ragu used in a pasta bake earlier in the week now leans Moroccan-inspired, thanks to warm spices and bright finishing touches.
Designed for Cooking for One
Using half an aubergine and a quarter of the ragu makes this perfectly portioned for a solo dinner — no leftovers, no excess.
Big Flavour, Minimal Effort
The oven does most of the work. Score, season, bake, top, bake again. Simple steps, layered flavour.
Comfort with Brightness
The spices bring warmth, the aubergine becomes silky and soft, and the fresh coriander, lemon and sumac lift everything at the end.
Eleanor’s Top Tips for Perfect Baked Aubergine
- Score deeply but don’t pierce the skin. This allows the spices and oil to soak in while keeping the aubergine intact.
- Don’t skip the splash of water in the dish. It helps steam the aubergine so it softens fully.
- Use enough olive oil. Aubergine absorbs oil quickly — it needs it for flavour and texture.
- Bake on a high shelf for the second bake. This ensures the mozzarella browns beautifully.
- Finish generously. The lemon juice and herbs are essential for balance.
Ingredients and Tools You’ll Need
Essential Ingredients
- Extra Virgin Olive Oil – richness and roasting
- ½ Aubergine – the soft, jammy base
- Ground Cumin – warmth
- Ground Coriander – citrusy spice
- Ground Cinnamon – subtle sweetness
- Chilli Flakes – gentle heat
- ¼ Beef & Lentil Ragu – rich base element
- Fresh Mozzarella (60g) – creamy topping
- Salt & Black Pepper – seasoning
To Serve
- Fresh coriander
- Pine nuts
- Lemon juice
- Sumac (optional but recommended)
Essential Tools
- Small ovenproof baking dish (18–20cm)
- Knife
- Spoon
Dietary Variations
Gluten-Free
Naturally gluten-free as written.
Vegetarian
Use a lentil-only version of the ragu base.
Dairy-Free
Omit mozzarella or replace with a dairy-free alternative.
Extra Heat
Add harissa or increase chilli flakes for more spice.
Frequently Asked Questions
Q: Can I cook the aubergine without pre-baking it first?
A: Pre-baking is essential to soften the aubergine properly before adding the ragu. Skipping this step may leave it undercooked.
Q: Can I use the whole aubergine?
A: Yes — but increase spices and ragu accordingly, and extend baking time slightly.
Q: How soft should the aubergine be?
A: It should be completely tender and spoonable by the end of cooking.
Q: Can I prepare this in advance?
A: You can pre-bake the aubergine earlier in the day and finish with ragu and cheese when ready to eat.
If dinner number one was cosy Italian comfort, this is its warmer, spiced cousin — proof that cooking for one can be varied, exciting and completely intentional.
Ingredients
Extra Virgin Olive Oil
1/2 Aubergine
1/2 Tsp Ground Cumin
1/2 Tsp Ground Coriander
1/4 Tsp Ground Cinnamon
1/4 Tsp Chilli Flakes
1/4 of my Beef & Lentil Ragu
60g Fresh Mozzarella
Salt
Black Pepper
To Serve
Fresh Coriander
Pine Nuts
Lemon Juice
Sumac, optional
Instructions
- Preheat the oven to 200ºC/180ºC.
- Score a criss-cross pattern in the flesh of your aubergine, making sure not to cut through the skin. Place in a small ovenproof baking dish.
- Drizzle over a couple of teaspoons of olive oil and then scatter over the ground cumin, coriander, cinnamon and chilli flakes. Season with salt and pepper then rub the oil and spices into the aubergine, pushing it into the scores too. Add a splash of water to the baking dish (to help the aubergine steam and soften while it bakes) then bake in the oven for 30 minutes.
- After 30 minutes the aubergine should have softened slightly. Spoon the beef and lentil ragu over the top of the aubergine then place shreds of fresh mozzarella on top of that. Bake again, on a high shelf in the oven, for 15-20 minutes until the mozzarella is golden and melted.
- Place on a serving plate and scatter over fresh coriander, pine nuts, sumac and a squeeze of lemon juice.
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Subscribe to my newsletter for weekly meal plans, for one! I select 5 one pot one portion recipes that use similar ingredients and include your shopping list plus recipe notes, ingredient swaps and tips and tricks for using up leftovers. Take a look at the first one here...
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In a way, this linguine changed my life. It was the first recipe in the series to take off on social media, bringing new people and new opportunities into my life. It’s an exceptionally simple recipe that uses the same water to cook both the pasta and the vegetables, which you then use to create a velvety, carbonara-esque sauce with the cheese and egg. I’ve retested this and tweaked it since its original conception and, though I can’t promise it will change your life, I can promise it will be delicious.
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This vegetable pancake has its origin in Korea (where they’re known as yachaejeon) and is the perfect dish to use up odds and ends of any vegetables you have lying around. Cabbage, spring onions, carrots and courgettes work really well and provide a nice balance of moisture and crunch, but peppers, potatoes, mushrooms or leafy greens are good alternatives. Depending on the vegetables you use, you may need more or less water to make the light batter so adjust as necessary.
Prawn & Mango Salad
The perfect fresh, but still flavourful, summer salad! This is a beautiful fragrant salad with a creamy, zingy coconut milk dressing. With just a little bit of chopping and a minute of whisking, you’ve got a gorgeous summer lunch, perfect for working from home, taking lunch to the office or a sunny meal in the garden this weekend.
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I buy a lot of cook books and this is genuinely one of the best l've ever bought. I've tried 6 or 7 recipes so far and they're all winners. I'm well used to scaling recipes down to one portion, but not having to calculate measurements as l go along feels like a little luxury. One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up! Highly recommended.
I have been following Eleanor on IG for a while and have made several of her dishes before the cookbook came out. I was thrilled to see so many new things to try and have already made about 6 of them. Her recipes are approachable, the dishes are delicious, and they make me feel like I can cook! Highly recommend.
If you love eating good home cooked food but can't be bothered to cook just for yourself, then this is the book for you. Using ingredients that are easy to find, then mixing, cooking and eating from the same pan or dish means a minimum of washing up. Every recipe I have tried so far has been delicious and have all turned out well which isn't always the case with many cookery books. Definitely recommend!
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you eating!
Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
This recipe book is stunning and fulfils its role brilliantly in catering for individuals who want to eat delicious meals, but don't want to prepare family sized portions or devote their entire evening to cooking. Who'd believe you could make an entire roast for one person and only use one pan in the process! She is a genius and I couldn't recommend this book any more highly.
One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
This is the book I've been waiting for! I (very happily!) live alone, love to cook and read cookery books, but every recipe is for two people or more. This gorgeous book contains recipes perfectly proportioned for one person (and I'm always a very hungry one person!) which ensures more variety, less food waste, and pure, gluttonous joy.
It's so nice to finally have a recipe book that I can go to if I want a quick easy meal with minimal cleaning up required! Everything l've tried so far is delicious. And I salivate at the thought of everything in there!
Totally reignited my cooking mojo which had been MIA for a while. I'm going to buy my daughter a copy to take back to Uni too as everything is simple and delicious - perfect for a student!
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The fact I know I won't have loads to wash up really feels motivating and l've earmarked so many of the recipes already.
This book is like having all your favourite foods in one place with the added bonus of an old friend showing you the ropes. Congratulations Eleanor when can I pre-order the next one?