FreshMeal Planner

Greek Eggplant Ragu

with Herbed Couscous

Greek Eggplant Ragu

Rich, savory eggplant simmered into a rustic Mediterranean-style ragu, served over fluffy herbed couscous for a wholesome, satisfying meatless dinner.

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Ingredients

For 2 servings

  • 1 ounce Almonds
  • ½ cup Couscous
  • 1 box Crushed Tomatoes
  • 1 unit Eggplant
  • ½ cup Feta Cheese
  • 2 clove Garlic
  • 1 ounce Green Olives
  • 1 tablespoon Mediterranean Spice Blend
  • ¼ ounce Parsley
  • 1 unit Red Onion
  • 6 ounce Tomato Paste
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 4 teaspoon Olive Oil
  • unit Pepper
  • unit Salt
Greek Eggplant Ragu
American
PDF
DifficultyEasy
Total Time35m
Calories529
Protein19g
Carbs65g
Fat24g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

For dairy-free, swap the feta for a plant-based crumble or skip it and finish with extra herbs and olives for plenty of flavor. For nut-free, leave out the almonds and add toasted seeds for crunch; for gluten-free, replace the couscous with quinoa or rice.

What to serve with it

Serve with a lemony cucumber-tomato salad or simple roasted zucchini to add freshness and balance the rich, savory ragu. Warm pita or flatbread also works well for scooping up the sauce and making the meal more filling.

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