HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Ragù
Greek Ragù

Greek Ragù

with Almonds, Eggplant and Basil Couscous

Read more

Greek ragù is one of the lesser known treasures of Aegean cuisine. The gentle, warm tang of tomatoes blends like a charm with almonds and eggplants. And when you add the flavourful basil couscous into the mix, well, take our word for it, everyone will love it!

Allergens:Wheat/BléSulphites/SulfiteMilk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

½ cup



400 g

Baby Eggplant

56 g

Leek, sliced

56 g

Red Onion, chopped

10 g


30 g

Mixed Olives


1 box

Tomato Passata

1 unit

Vegetable Broth Concentrate

56 g

Feta Cheese, crumbled


10 g


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories574 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate51 g
Sugar18 g
Dietary Fiber23 g
Protein21 g
Cholesterol25 mg
Sodium1171 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Garlic Press
Large Bowl
Measuring Cups
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 425°F (to roast the eggplant). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the stems off the eggplants, then chop into 1/2-inch cubes. On a foil-lined baking sheet, toss the eggplant with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the eggplant is soft and slightly crispy on the edges, 20-23 min.


Meanwhile, mince or grate the garlic. Roughly chop the olives. Pick the basil leaves off the stems (don't discard the stems — we'll use them later!). Bring a kettle of water to a boil.


In a large bowl, combine the couscous, basil stems and broth concentrate. Stir in 3/4 cup boiling water. Cover and let stand for 5-6 min.


Meanwhile, heat a large non-stick pan over medium heat. Add the almonds to the dry pan. Cook, stirring often, until golden and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer the almonds to a plate and set aside.


Increase the heat to medium-high. Add a drizzle of oil to the same pan, then the onions, leeks and garlic. Cook, stirring often, until veggies are golden-brown, 4-5 min. Add the passata. Reduce the heat to medium-low. Simmer until the sauce thickens slightly, 5-6 min. Stir in the roasted eggplant and olives. Season with pepper.


Remove the basil stems from the couscous. Season with salt and pepper. Divide the ragù and couscous between bowls. Sprinkle over the basil leaves, almonds and feta.