Half of this recipe is almost done because it is similar to the one I wrote a few days ago, Fruit and Almond Couscous. And the sauce you have to make for this is very easy and quick. Relax! It is also a vegan recipe, because it has feta cheese. The source of it is Tesco Magazine from 2005 in London. Let’s start as you need 50 minutes and I talk too much. 😉
Aubergine Stuffed With Fruity Couscous
- 4 small aubergine
- 2 tbsp olive oil
- salt and black pepper
- 1 onion, finely chopped
- 2 tbsp harissa paste (or any similar hot sauce you have in your pantry)
- 1 tsp ground cinnamon
- 375 ml (13 fl oz) vegetable stock
- 175 g (6 oz) couscous
- 30 g (1 oz) raisins
- 30 g (1 oz) chopped dried apricots
- 30 g (1 oz) toasted sliced almonds (optional)
- small bunch spring onions, chopped
- 2 tbsp green olives, chopped
- 50 g (2 oz) crumbled feta cheese
For the spiced yogurt sauce:
- 1 tbsp harissa paste
- 4 tbsp Greek yogurt
- 2 tbsp fresh coriander, chopped
- ground black pepper
- 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 lengthways and scoop out flesh leaving a 2 cm (1 in) shell. Chop the removed flesh and set aside.
- Place ten aubergine shells on a baking sheet. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven at Gas 6, 200°C, 400°F and bake for 5 minutes or until just golden.
- Meanwhile, heat the remaining oil in a saucepan, add onion and gently sauté until soft. Add harissa 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 aubergine.
Posted in Dishes, F word, Vegetarian
Tagged aubergine, aubergine stuffed with fruitty couscous recipe, aubergine stuffed with fruity couscous, couscous, dried apricots, feta cheese, Greek style yogurt, harissa paste, raisins, stuffed aubergine recipe, Tesco magazine, vegan recipe, vegetable stock, vegetarian recipe, yogurt
My dear friend, James, this is for you. Thanks to you I have learned about something new today, about chakka fruit or jackfruit, that it is your favourite fruit and that is so popular in India where you eat it 6 months a year. I have to say it is the first time I hear about this fruit and I googled for it to learn more. And even when I read that there are fresh jackfruit in London I still haven’t seen one or I haven’t noticed yet, but I will pay more attention now. ;). But it sounds like a very interesting fruit and as I searched for recipes I think I would like a jackfruit curry to eat once and a jackfruit salad. I must add that the recipes with jackfruit are suitable for vegetarians so I know I would like it as I am not into meat most of the times. I will put here a recipe taken from the internet, from this site: http://www.virtualherbarium.org that has more jackfruit recipes so feel free to check it out and cook. Providing you have the ingredients. There is jackfruit in Romania now so I can cook something. But because cooking requires imagination and creativity, I will slightly adapt the recipes so that I can cook it anywhere, even when I don’t have jackfruit. I would take advantage that this special fruit tastes like mango and banana and smells like banana and pineapple so I think one of these fruits can replace it successfully. If you don’t agree, let me know why. Enjoy now a light, fresh and cooling desert for what was left of the hot days of summer. 🙂
- 6 cups fresh jackfruit (or mango, pineapples, bananas for when you can’t find this giant fruit)
- juice of one lime (or lemon for that matter)
- 1 cup sweetened shredded coconut
- ¾ cup golden raisins
- 450 g (16 ounces) sour cream (go for full cream or full fat yoghurt)
- ¾ to 1 cup toasted walnuts (optional; I love walnuts so these are a must for me ;))
- In a large mixing bowl, combine jackfruit, lime juice, coconut, raisins and sour cream. If, after combining all ingredients, you feel mixture needs more of one above item, slowly add according to your taste. Add and mix in toasted walnuts just before serving.
NOTE: Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes.
Posted in Desserts, English, English, F word, Salads, Vegetarian
Tagged coconut, fruit salad, fruit salad recipe, jackfruit, jackfruit salad, jackfruit salad recipe, lime, raisins, salad recipe, sour cream, virtual herbarium, walnuts