Greek Eggplant Ragu
with Herbed Couscous
- Wheat
- Tree Nuts
- Milk
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.”
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Red Onion
2 clove
Garlic
½ cup
Couscous
(Contains: Wheat)
1 unit
Eggplant
6 ounce
Tomato Paste
1 box
Crushed Tomatoes
1 ounce
Green Olives
1 ounce
Almonds
(Contains: Tree Nuts)
¼ ounce
Parsley
½ cup
Feta Cheese
(Contains: Milk)
1 tablespoon
Mediterranean Spice Blend
Not included in your delivery
unit
Salt
unit
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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.
