Carb Smart Pork Ragout Bake
with Eggplant and Basil
You won't miss the pasta in this flavour-packed pork ragout bake! Layers of seasoned pork, juicy eggplant and gooey cheese await with every bite! Ricotta and mozzarella form the perfect golden cheesy topping – bellissimo!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
340 g
Baby Eggplant
370 mL
Crushed Tomatoes
100 g
Ricotta Cheese
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
1 tbsp
Italian Seasoning
1 tbsp
Garlic Puree
7 g
Basil
56 g
Red Onion, chopped
1 tbsp
Tomato Sauce Base
56 g
Spring Mix
66 g
Mini Cucumber
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high.Wash and dry all produce.
Slice eggplant into 1/4-inch rounds. Add eggplant and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange eggplant in a single layer. Broil eggplant in the top of the oven, until tender, 4-5 min.
While eggplant broils, thinly slice cucumber into 1/4-inch rounds. Thinly slice basil. Whisk together vinegar, 1 tsp Italian Seasoning, 1 tbsp oil and 1/4 tsp sugar in a large bowl (dbl all for 4 ppl). Set aside.
Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork and onions. Cook, breaking up pork into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper.
Add remaining Italian Seasoning, garlic puree, tomato sauce base, crushed tomatoes and 2 tbsp butter (dbl both for 4 ppl) to the pan with the pork. Season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 1-2 min.
Remove pan from heat, then spread pork mixture into an even layer. Top with eggplant, then sprinkle with breadcrumbs. Dollop ricotta over eggplant, then sprinkle mozzarella over top. (NOTE: If you don't have an oven-proof pan, transfer mixture to an 8x8-inch baking dish before assembling and broiling. For 4 ppl, use a 9x13-inch baking dish.) Broil in the middle of the oven, until cheese is melted and is golden-brown, 2-3 min.
Add spring mix and cucumbers to the large bowl with the dressing. Season with salt and pepper, then toss to combine. Divide pork ragout bake and salad between plates. Sprinkle basil over top of pork ragout bake.
