Spaghetti with minced meat (ragù) is one of those dishes many associate with their childhood years, especially in Greece, a comfort food you can’t easily reject if you aren’t vegan. For those avoiding red meat nowadays, either for ethical or for health reasons, there’s the alternative of readymade soy mince.
With this recipe, however, we have an even more natural, homemade dish, using lentil and eggplant mince, which adds a unique touch. Plus, you can enjoy it even without pasta!
Vegan lentil and eggplant ragù is a fantastic option that combines the rich flavors of vegetables with the high nutritional value of lentils. The eggplant adds depth and aroma, while the couscous makes the base of the meal light yet satisfying, packed with protein, fiber, and antioxidants.
Try it on its own, with whole wheat pasta, over sweet potatoes, or as we do in this recipe—with couscous—and see how filling and flavorful it is.
Ingredients
1 cup lentils
1 eggplant, diced
1 onion, finely chopped
2 garlic cloves, minced
1 cup couscous
1 tbsp extra virgin olive oil (Elettra)
1 tbsp tomato paste
½ tsp cinnamon (optional)
½ tsp cumin
Salt and pepper to taste
½ cup chopped tomatoes (or tomato juice)
¼ cup fresh parsley, chopped
Juice of half a lemon
Instructions
Place the lentils in a pot with plenty of water and boil for about 20 minutes or until tender. Drain and set aside.
Heat the olive oil in a pan and add the eggplant. Sauté for about 5-7 minutes until softened and golden. Remove and set aside.
In the same pan, add the onion and garlic (after chopping and letting garlic sit for 10 minutes to release allicin) and sauté until soft (about 3-4 minutes). Add the tomato paste and spices (cinnamon, cumin) and sauté for another 2 minutes.
Add the lentils, eggplant, and tomatoes to the pan. Season with salt and pepper, stirring well. Cook for 5-10 minutes, allowing the flavors to blend.
Boil water according to the couscous package instructions and stir to fluff.
Serve the lentil and eggplant mince over the couscous, garnishing with fresh parsley and lemon juice for extra freshness.
