Have You Got 50 Minutes?

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

Serves 4

Ingredients:

• 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
• salt
• 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 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.

Bon appetite!

Imam bayildi

Long time ago I was curious about this recipe and I wanted to find out if I would faint too. It is a Turkish recipe that means “the Imam fainted” or “Imam Bayildi” in Turkish, because they say that he was overcome by this delicious meal. I discovered it in  “Coriander – A Book of Recipes” from 1997 in London. It was 2006 when I tried it out and I have to say that it was exquisite. Plus it is made with one of my favourite vegetable. It is not a difficult recipe and smells heavenly. For a special treat and something vegetarian, go into the kitchen and try not to faint.

Imam bayildi

Vegetarian Stuffed Aubergine

Serves 4

Ingredients:

• 2 aubergines, halved lengthways
• 60 ml (4 tbsp)olive oil, plus extra if needed
• 2 large onions, thinly sliced
• 2 garlic cloves, crushed
• 1 green pepper, seeded and sliced (or any other favourite colour)
• 400 g (4 oz) can chopped tomatoes
• 45 ml (3 tbsp) granulated sugar
• 5 ml (2 tsp) ground coriander
• 30 ml (2 tbsp) fresh chopped coriander
• salt
• ground black pepper
• crusty bread, to serve
• coriander sprigs, to serve

Method:

• Using a sharp knife, slash the flesh of the aubergines a few times. Place them in a colander, sprinkle the cut sides with salt and leave for about 30 minutes. Rinse well and pat dry. From my experience, there is hardly any juice left and they turn quite dark so rub the flesh of the aubergines with lemon juice after you halved them.
• Preheat the oven to 190°C, 375 °F, Gas 5.
• Heat the oil in a frying pan, add the aubergines, cut-sides down and fry for 5 minutes. Remove with a slotted spoon or tongs and place in a shallow ovenproof dish.
• Add the onions, garlic and green pepper to the pan, with extra oil if necessary and cook for about 10 minutes, until the vegetables have softened.
• Add the tomatoes, sugar and ground coriander with salt and pepper to taste. Cook for about 5 minutes until the mixture has reduced. Stir in the chopped coriander. Now it smells divine.
• Spoon this mixture on top of the aubergines. Cover and bake for about 30-35 minutes.
• Serves it hot with crusty bread or naan bread and Greek-style  yogurt or chilled with just the bread and garnished with coriander springs.

Bon appetite!