Sunday 2 March 2014
Thursday 27 February 2014
Sunday 16 February 2014
Tuesday 4 February 2014
A recipe – spiced turkey-stuffed aubergines
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.
- 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
- Preheat the oven to 200C/gas mark 6.
- 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.
- 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.
- Meanwhile, heat half a tbsp of oil in a large frying pan over a medium-high heat. Cook the turkey for 5 minutes.
- Then add the onion, garlic and diced aubergine and cook for a further 10 minutes.
- Stir in the harissa paste, cinnamon and apricots and cook for a further minute.
- Add the tomatoes and simmer for another 5 minutes.
- Stir in the lemon juice, lemon zest and half the parsley. Taste and season if necessary.
- Fill the aubergine shells with the turkey mixture – there will be plenty to fill them quite generously.
- Return the shells to the oven for a further 5 minutes.
- Spoon half a tbsp of yogurt onto each one and sprinkle with the remaining parsley.
- Serve with rice or couscous. And possibly a glass of wine, although that rather ruins the virtuous qualities of this dish.