The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Greek Beef & Aubergine Ragu with Cucumber Salad
Shake up your ragu routine with this Greek-inspired take. Aubergine and grass-fed British beef fill up hungry little bellies. A Greek-style salad with olives and cucumber brings the green. Finish with a herby yoghurt dressing to bring it all together.
High protein
5 plants
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 500g beef mince (british beef mince (10% fat))
- 4 garlic clove
- 1 handful of fresh mint
- 2 aubergine
- 4 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 2 tsp dried oregano
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 cucumber
- 40g pitted green olives
- 1 onion
- 110g baby tomatoes
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 480
Protein: 30g
Carbs: 16g
Fat: 33g
Greek Beef & Aubergine Ragu with Cucumber Salad
Shake up your ragu routine with this Greek-inspired take. Aubergine and grass-fed British beef fill up hungry little bellies. A Greek-style salad with olives and cucumber brings the green. Finish with a herby yoghurt dressing to bring it all together.
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Cooking Instructions
- Turn the grill to high (240C). Halve the aubergines lengthways, then slice into 1/2cm thick strips. Place onto a foil-lined baking tray and toss with 2 tbsp oil, a pinch of sea salt and black pepper. Grill for 12-15 mins, turning halfway, until soft and golden.
- Thinly slice the onion. Finely chop or crush the garlic. Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add half the onion and cook for 4-6 mins, until softened. Add the beef, sundried tomato paste, oregano and three-quarters of the garlic. Cook for 5 mins, breaking up the beef with a wooden spoon, then add the passata. Simmer for 4-5 mins, until the sauce thickens.
- Make the yoghurt dressing; pick the mint from the stalks and finely chop (save some whole leaves for garnish). Mix together the yoghurt, baba ganoush, half the mint and the remaining garlic in a small bowl. Season with a pinch of sea salt.
- Make the salad; thinly slice the cucumber into half-moons. Halve the olives and tomatoes. Place all in a mixing bowl with the remaining onion, 1/2 tbsp olive oil and a pinch of sea salt. Toss to coat.
- Stir the cooked aubergines and remaining chopped mint through the beef. Season with sea salt and black pepper to taste.
- Serve the beef ragu with the salad and spoon over the yoghurt dressing. Garnish with the whole mint leaves.
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