I love aubergines, but I don’t eat them enough. They are so nutritious and take on the flavor of anything you cook with them.
Previously they had to be salted before cooking them to get rid of their bitterness, but modern aubergines rarely need it.
1 tbsp. olive oil
250g turkey breast mince
1 onion, finely chopped
1 garlic clove, crushed
1 tbsp. harissa paste
1 tsp. ground cinnamon
100g soft dried apricots, chopped
½ lemon, zest and juice
2tbsp coriander, chopped
2 tbsp. Greek yogurt
- Preheat the oven to fan 200, gas mark 6.
- Halve the aubergines lengthways.
- Cut a 0.5cm border around the edges and scoop out the flesh.
- Brush the insides of the aubergines with ½ tbsp. oil and roast in a baking dish for 20 minutes.
- Finely dice the aubergine flesh and set aside.
- Heat the remaining oil (1/2 tbsp.) in a non-stick frying pan and cook the turkey for 5 minutes over a medium heat.
- Add the onion, garlic and aubergine and cook on a gentle heat, stirring occasionally for 10 minutes.
- Add the harissa cinnamon and apricots. Stir and cook for 1 minute.
- Add the Passata and cook for 5 minutes.
- Stir in the lemon zest and juice and add half of the coriander. Season to taste.
- Stuff the aubergine shells with the turkey mixture and bake for 5 minutes.
- Top with yogurt and a sprinkling of the remaining coriander.
- This could be served with a side salad for a light lunch or with gluten free couscous if you need something more substantial.