Aubergine With Spicy Apricot Tabbouleh Food

AUBERGINE WITH SPICY APRICOT TABBOULEH

Aubergine with spicy apricot tabbouleh image

This aubergine parcel looks very dramatic, but is dead easy

Provided by Sarah Cook

Time 50m

Number Of Ingredients 10

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 503 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.19 milligram of sodium

AUBERGINE WITH SPICY APRICOT TABBOULEH

Aubergine with spicy apricot tabbouleh image

This aubergine parcel looks very dramatic, but is dead easy

Provided by Sarah Cook

Categories Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 10

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

Steps:

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.
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.
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.
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.

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