Greek Eggplant Ragu
with Herbed Couscous
Moussaka may be Greece’s most famous eggplant dish, but delve further into the Mediterranean country’s cuisine and you’ll find that the Greeks really have a way of bringing out the vegetable’s best qualities. This ragù takes eggplant cubes and infuses them with tangy, tomato-y flavor and plenty of herbs. You’ll love this hearty dish so much that when asked about your favorite things to eat, you might say, “It’s all Greek to me.”
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
(Contains Tree Nuts)
Mediterranean Spice Blend
Not included in your delivery
Wash and dry all produce. Preheat oven to 425 degrees. Cut eggplant into ½-inch cubes. Place on baking sheet and toss with a large drizzle of olive oil and a pinch of salt and pepper. Roast until softened and slightly crisp at edges, 20-25 minutes.
Combine 1 cup water, stock concentrate, and a pinch of salt in a small pot. Bring to a boil. Once boiling, add couscous, cover, and remove from heat. Mince garlic. Halve, peel, and finely dice onion. Finely chop parsley. Roughly chop green olives.
Heat a large drizzle of olive oil in a large pan over medium high heat. Add onion and cook until soft and translucent, 3-5 minutes. Add garlic and Mediterranean spice blend and cook until fragrant, about 1 minute.
Stir in 1 TBSP tomato paste (we sent more) and cook until thoroughly mixed in with onion, about 1 minute. Add crushed tomatoes and green olives, bring to a simmer, and let cook until slightly thickened, about 10 minutes.
Once eggplant is finished roasting, add to ragù. Let simmer to marry flavors, 2-3 minutes. Season with salt and pepper.
Fluff couscous with a fork. Stir in ¾ of the parsley. Divide couscous between plates and top with ragù. Scatter with almonds, feta, and remaining parsley.