Month: February 2014

Lifted shamelessly from the Waitrose magazine.

 

This makes enough for four people – or, as we tend to do, enough for two meals for two people (they keep in the fridge for a couple of days and re-heat nicely).

Per portion: 251 calories, plus the rice or couscous. It’s also low in saturated fat.

 

Ingredients:

• 2 aubergines
• 250g turkey breast mince (they sell this in Waitrose. They also do thigh mince, which is cheaper but has more calories)
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp harissa paste (again, Waitrose – get yourself a loyalty card and have a free coffee whilst you are there)
• 1 tsp ground cinnamon
• 100g soft dried apricots, roughly chopped
• 400g can chopped tomatoes
• Half lemon, zest and juice
• 2 tbsp flat-leaf parsley, roughly chopped
• 2 tbsp low-fat natural yogurt (we use low fat Greek yogurt – it’s thicker)
• A little olive oil

 

1. Preheat the oven to 200C/gas mark 6.
2. Halve the aubergines lengthways. Score a 0.5cm border around the edge of each half and scoop out the flesh. Finely dice the flesh and set aside.
3. Brush the insides of the aubergine shells with a little olive oil, place on a baking sheet and pop in the oven for 20 minutes.
4. Meanwhile, heat half a tbsp of oil in a large frying pan over a medium-high heat. Cook the turkey for 5 minutes.
5. Then add the onion, garlic and diced aubergine and cook for a further 10 minutes.
6. Stir in the harissa paste, cinnamon and apricots and cook for a further minute.
7. Add the tomatoes and simmer for another 5 minutes.
8. Stir in the lemon juice, lemon zest and half the parsley. Taste and season if necessary.
9. Fill the aubergine shells with the turkey mixture – there will be plenty to fill them quite generously.
10. Return the shells to the oven for a further 5 minutes.
11. Spoon half a tbsp of yogurt onto each one and sprinkle with the remaining parsley.
12. Serve with rice or couscous. And possibly a glass of wine, although that rather ruins the virtuous qualities of this dish.