Post by Paulinemom on Nov 15, 2006 18:01:30 GMT
Who needs turkey at Christmas when you have Vegetarian options like these?
Serves:4
Preparation time:50 minutes
Cooking time:50 minutes
Ingredients
4 small Aubergines
30 g [1oz] chopped dried Apricots
30 g [1oz] toasted sliced Almonds [optional]
small bunch Spring onions, chopped
2 tbsp green Olives, chopped
50 g [2oz] crumbled feta cheese
2 tbsp Olive oil
Salt and Freshly Ground Black Pepper
1 Onion, finely chopped
2 tbsp Harissa paste
1 tsp ground Cinnamon
375 ml [13fl oz] Vegetable stock
175 g [6oz] Couscous
30 g [1oz] Raisins
For the spiced yoghurt sauce
1 tbsp Harissa paste
4 tbsp half-fat Greek yoghurt
2 tbsp fresh Coriander, chopped
Salt and Freshly Ground Black Pepper
Method
Bring a large pan of water to the boil; add the aubergines (in batches if necessary) and simmer for 10 minutes.
Remove from water, halve lenghtways and scoop out flesh leaving a 2cm shell.
Chop the removed flesh and set aside.
Place the aubergine shells on a baking sheet. Brush with 1 tablespoon of Olive oil and season with salt and pepper.
Place in the oven at 200C, 400F, Gas 6 and bake for 5 minutes or until just golden.
Meanwhile, heat the remaining oil in a saucepan, add onion and gently saute until soft.
Add the harissa paste and cinnamon and fry, stirring, for 5 more minutes. Add stock and bring to the boil.
Remove from heat and add Couscous. Let stand for 5 minutes until liquid is absorbed.
Fluff with a fork; add the remaining ingredients [except the feta] together with the reserved chopped Aubergine.
Pile the Couscous mixture into the Aubergine shells, top with the feta and bake for 10 minutes, until the cheese starts to brown.
Meanwhile combine sauce ingredients ready to serve with the stuffed Aubergines.