Name: Aubergine with spicy apricot tabbouleh
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 25g couscous; ½ -1 tsp harissa depending how spicy you like it; 4 soft dried apricots roughly chopped; few pinches ground coriander; 1 spring onion sliced; 2 tbsp chickpeas from a can; 4 tbsp chopped herbs like mint, coriander and parsley; 3 tbsp olive oil; juice ½ lemon; 1 aubergine

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Aubergine with spicy apricot tabbouleh

Aubergine with spicy apricot tabbouleh

Sarah Cook

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Serves 1

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4 out of 5.3 ratingsRate

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This aubergine parcel looks very dramatic, but is dead easy

Vegetarian

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Griddled polenta with corn & green salsa

A star rating of 3.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

25g couscous
½ -1 tsp harissa

depending how spicy you like it
4 soft dried apricots

roughly chopped
few pinches ground coriander
1 spring onion

sliced
2 tbsp chickpeas

from a can
4 tbsp chopped herbs

like mint, coriander and parsley
3 tbsp olive oil
juice ½ lemon
1 aubergine

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Nutrition: per serving

kcal503
fat36g
saturates5g
carbs39g
sugars22g
fibre10g
protein8g
salt0.19g

low

Method

step 1

Boil the kettle and tip the couscous into a heatproof bowl. Rub in the harissa with your fingers, then stir in the apricots and ground coriander. Pour over 2 ½ tbsp boiling water, cover, then leave the couscous to swell for 5 mins.
step 2

When the couscous is cooked, fluff it up with a fork and stir in the spring onion, chickpeas, 2 tbsp chopped herbs, 1 tbsp oil and all but 1 tsp of the lemon juice. Season well and set aside.
step 3

Slice a thick slice off the rounded end of the aubergine. Using a small knife and teaspoon, cut and scrape out most of the aubergine flesh until you have a 1-2cm thick shell left (see Tip below for using up the aubergine). Brush inside and out with another tbsp of oil, then tightly pack in the couscous. Return the slice to the bottom of the aubergine to seal, then wrap tightly in two layers of foil. The stuffed aubergine will sit happily for up to a day in the fridge.
step 4

Just before you begin barbecuing, mix the remaining herbs with the remaining oil and lemon juice and some seasoning. Sit the aubergine over the coolest part of the barbecue, and cook for about 30 mins, turning. To test if the aubergine is done, stick in a skewer – if the aubergine feels soft and the skewer feels hot when it comes out then it’s ready. To serve, unwrap the aubergine and thickly slice. Sit a few slices on a plate and drizzle with the herby dressing.

RECIPE TIPS

USE UP THE AUBERGINE: SMOKY AUBERGINE DIP

Chop 1 large aubergine into chunks, then mix with the scooped out flesh from the stuffed aubergine, and a little oil. Grill, turning, for 10 -15 mins until the aubergine is soft and charred. Cool, whizz briefly until pulpy, then mix in a bowl with juice from 1 lemon, 150g pot yogurt, 2 tbsp chopped mint and parsley, few pinches smoky paprika and some seasoning.

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Recipe from Good Food magazine, May 2009

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A star rating of 4 out of 5.3 ratings

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